Savory Roasted Garlic Pumpkin Soup
When we have guests over for dinner, one of my favorite things to include is a tiny bowl of soup as an appetizer. Not because I’m fancy but because I make damn good soups and I’m always looking for more ways to sneak in another delicious dish into the menu. This year for our Thanksgiving starter we enjoyed my Savory Roasted Garlic Pumpkin Soup.
Most of the soup-converstation was dominated by Ray (my hubby) who kept talking about the pumpkin in the soup. At first I thought he was just being goofy, maybe drank a little too much vodka pre-meal, but then I realized that he wasn’t expecting it to be a savory soup.
Pumpkin, while is most often thought of as sweet food paired with a pie spice blend, is even more delicious (IMHO) in savory dishes, like this soup. And Ray, who typically isn’t a sweet-pumpkin fan, didn’t anticipate liking pumpkin soup as much as he did.
In fact, everyone raved about the soup. In addition to the roasted garlic and pumpkin, this soup is lightly spiced with cumin for a warm and soothing, slightly unexpected favor.
That’s why I titled this recipe SAVORY Roasted Garlic Pumpkin Soup
Perfect as a starter or a light meal paired with a fall salad. Either way, my Savory Roasted Garlic Pumpkin Soup is a great way to use pumpkin that’s not a traditional sweet treat.
While any cooking or pie pumpkin will do, for this I used a long neck heritage pumpkin I purchased through our The Family Cow drop point (it was organically grown by Pecan Meadow Farm) and topped it with locally made Firefly Farms Goat Chèvre Cheese.
P.S. I also used Family Cow’s heavy cream in the soup, they have the best dairy, EVER!
Roasted Garlic Pumpkin Soup with Pepitas and Goat CheesePrint Pin Facebook
- 3.5-4 pounds pumpkin cubes
- 1 head Garlic
- 1 sm/md Onion
- - Olive Oil
- - Sea Salt
- - Black Pepper
- 4 cups Chicken Bone Broth or vegetable stock
- - Sea Salt to taste
- 1/8 teaspoon organic cumin
- 1 cup Heavy Cream
- 1/4 cup organic maple syrup
- - goat chèvre cheese optional topping
- Roast your peeled, cubed pumpkin along with peeled, quartered onion and peeled whole cloves of garlic at 400 degrees F, for roughly an hour, or until completely soft with slightly brown roasted bits.
- Puree roasted vegetables with chicken bone broth until smooth using a blender or food processor.
- Transfer to a medium sauce pot, add heavy cream, cumin and maple syrup. Season to taste with sea salt.
- Enjoy with generous topping a goat chèvre cheese.
This was delicious! Smooth, velety and rich. I omitted the maple syrup and topped it with pepitas toasted in chili oil. Not a fan of goat cheese either. Not that it beeds it, but are there any other cheeses that would work?
The only sad part was the prep time. I dont know anything about pumpkins! When it’s ripe? How many pounds to get, how to prep into cubes? It took me about 2 hours to prep my 4 lb pumpkin and I only got a little over a pound of meat. Thankfully it was enough.
Thanks for sharing all you do. I will say too that love your website and recipes! They are so unexpected and different than the usual keto fare. As I was making the pumpkin soup, I also made the cabbage rolls. So delish!
We made this tonight and it was delicious. We used our Halloween pumpkins and didn’t have goat cheese on hand so we definitely missed out on a ton of extra flavour, but that just means next time we make it it will be even better than it was tonight. Thanks for sharing your recipe with us!
I wonder what could I replace the maybe syrup wirh? Way too much carbs for me:(
Just omit it.
Oh. Ok! Thank you Hayley!
Also….how to estimate cubed pumpkin? I have one huge can.
A bunch of us are making your soup this weekend ?
Not sure. You’ll be missing out on the concentrated roasted flavor by using canned.