Maple Roasted Pumpkin Soup
Make the most of pumpkin season with this maple roasted pumpkin soup. This homemade soup is rich and creamy with a thick, luxurious consistency.
Servings: 8 People
Equipment
- Large Roasting Tin
- Large Saucepan
- Mixing Bowl
- Blender
Ingredients
Maple Roasted Pumpkin
- 2½ kg Pumpkin (Washed - See Note)
- 2 tbsp Vegetable Oil
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 2 tbsp Maple Syrup
- 20 g Bunch Of Fresh Sage (Leaves Picked)
Pumpkin Soup
- 2 Brown Onions
- 1 tbsp Vegetable Oil
- 3 Carrots
- 4 Garlic Cloves
- 1 Litre Chicken Stock (Or Veg Stock - See Notes)
- 400 ml Coconut Milk (1 Tin)
- 250 ml Double Cream
Toppings
- 100 g Diced Pancetta
- 50 g Pumpkin Seeds
Instructions
Maple Roasted Pumpkin
- Preheat an oven to 180°c/160°c fan (356°f/320°f).
- Cut your pumpkin in half, scoop out the seeds then cut into evenly sized wedges (keep the skin on!).
- Add the pumpkin into a large mixing bowl along with the vegetable oil, paprika, cumin and a good amount of salt & pepper then toss to coat.
- Transfer the pumpkin to a large roasting tin (or 2 medium ones) then roast in the preheated oven for 40-50 minutes, until tender. You'll know when the pumpkin is ready when a small knife or skewer slides into the flesh with no resistance.
- Next, drizzle the maple syrup over the pumpkin then scatter the sage leaves around the tin. Roast for another 5-10 minutes, until nicely caramelised then set aside to cool slightly.
Pumpkin Soup
- When your pumpkin is almost ready, get started with the soup. First, cut the onions in half, peel then slice thinly.
- Next, set a large saucepan over a medium-low heat, add in the tbsp of vegetable oil then leave to heat up for a minute.
- Add the sliced onions into the pan then cook, stirring frequently for around 10 minutes, until they're starting to soften.
- In the meantime, trim the ends off the carrots then cut into 1 cm chunks. Peel the garlic then grate. Set both to one side for now.There's no need to peel the carrots, just make sure that they're clean.
- Once the onions are soft, add in the carrots then continue cooking for another 5-10 minutes, until the carrots are just starting to soften. Then add in the grated garlic and cook for another 2 minutes.
- Add the chicken stock and coconut milk into the pan then simmer gently until the carrots are completely cooked. This will take around 10 minutes. Season the soup with salt & pepper now as well.
- Next, use a spoon to scoop the pumpkin flesh out of the skin then add into the pan along will the sage leaves and any maple syrup that's on the tray.
- Cook the soup for another 5-10 minutes, breaking the pumpkin up with a wooden spoon as it cooks. You'll know when the soup is ready when the pumpkin is completely soft and starting to break down.
- Once your soup is ready, take the pan off the heat then leave to cool slightly. Blend smooth using a jug blender then transfer into a pan.A stick blender will also work. Make sure not to blend your soup when it's piping hot if you're using a jug blender, as it will go everywhere!
- Next, set the pan of pureed soup over a low heat then stir in the cream. Season to taste with salt & pepper then keep the soup warm over a low heat (don't let it boil!) whilst you make the toppings. The soup should be warm but not boiling, as this risks curdling.If the soup is too thick at this point, you can adjust the consistency by adding in a splash of stock or warm water.
Toppings
- Set a frying pan over a medium heat, leave to heat up for a minute then add in the diced pancetta. Cook, stirring regularly until crisp then use a slotted spoon to transfer the pancetta to a bowl, leaving the fat in the pan.
- Add the pumpkin seeds into the pancetta fat then cook for 1-2 minutes, until crisp. Transfer to a plate lined with kitchen paper then allow to drain.
To Serve
- To serve, ladle soup into bowls then top with a sprinkle of pancetta and pumpkin seeds, a drizzle of olive oil and some freshly cracked black pepper.
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1. Pumpkin - I used half of a Crown Prince pumpkin for my soup but other winter squashes, sweet eating pumpkins or butternut squash will work. I wouldn't recommend using a carving pumpkin as they have a stringy texture and not much flavour. After scooping the seeds out, you should end up with roughly 2400g of pumpkin for roasting.
Make sure to give your pumpkin a quick wash if the skin is dirty.
2. To Cook On An Aga - Roast the pumpkin on the second from bottom set of runners in the baking oven or the bottom runners in the roasting oven. Use the simmering plate to cook the soup.
3. Stock - I use chicken stock for my soups as I find it gives a deeper flavour. Vegetable stock will also work though if you wanted to keep the soup vegetarian. I use stock pots dissolved in hot water for this.
4. Toppings - You can top this soup with pretty much whatever you like! I went with crispy pancetta and pumpkin seeds but you could use croutons, pesto, grated parmesan, etc.
5. Coconut Milk - This soup works best with full fat coconut milk and you'll need 1 full tin.
6. Storage - Any leftover soup should be stored in the fridge and is best eaten within 3 days. If you're planning on freezing the soup, don't add the cream in when you make it, add it in when reheat it. The texture of the soup can be affected if you add the cream in ahead of time.
To freeze this soup, let it cool completely after blending (in the fridge) then transfer to airtight containers or ziplock food bags then store in the freezer for up to 3 months. Let the soup defrost in the fridge before using then reheat on the stove until piping hot, stirring in the cream once warm.
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