Roasted Pumpkin Soup with Toasted Pumpkin Seeds

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Roasted Pumpkin Soup with Toasted Pumpkin Seeds
Serving Size:10-12|Prep Time:30minutes|Cook Time:60minutes
Roasted Pumpkin Soup with Toasted Pumpkin Seeds

Ingredients

Toasted Spice Mixture
  • 1 tablespoon whole coriander seed or 1 teaspoon ground
  • 1 teaspoon black peppercorns or 1/4 teaspoon ground
  • 8 whole cloves or 1/4 teaspoon ground
  • 1/2 teaspoon ground cinnamon
Pumpkin Seeds
  • 1 quart water
  • 1 teaspoon salt
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1 teaspoon toasted spice mixture
Soup
  • 1 tablespoon canola oil for coating the vegetables
  • 1 10 pound pumpkin halved, seeded and cut into several wedges, seeds reserved
  • 2 carrots peeled and split lengthwise
  • 2 onions sliced
  • 1 rib celery
  • 1/2 teaspoon salt
  • 2 teaspoons toasted spice mixture
  • 2-3 cups water
  • 1/4 cup parsley chopped, for garnish (optional)

Directions

Print Recipe
Toasted Spices
  1. Coarsely grind whole coriander, peppercorns, and cloves in a spice mill. Combine with the cinnamon in a dry skillet over medium heat and toast while stirring, about 2–3 minutes. Do not over toast.
  2. Set aside to cool for use in the soup and pumpkin seeds.
Pumpkin Seeds
  1. Preheat oven to 300 degrees Fahrenheit.
  2. Place a quart of water with 1 teaspoon of salt into a pan over high heat.
  3. Pick the seeds away from the pulp and stringy material. Add the seeds to the water and bring to a boil, simmer for 5 minutes and drain completely. Pat dry.
  4. Drizzle the seeds with the oil. Season with the salt and toasted spice mixture. Toss to coat and place on a parchment-lined tray.
  5. Bake and stir occasionally, about 30 minutes.
  6. Increase the heat to 375 degrees Fahrenheit and cook for 10-12 minutes or until golden brown.
Soup
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Lightly oil the pumpkin wedges and place skin side up in a roasting pan along with the carrots, onions and celery.
  3. Bake for about 20–25 minutes and remove all but the pumpkin. Cook the pumpkin another 10–15 minutes or until the pumpkin is tender, cool slightly.
  4. Place all the roasted vegetables in a blender or food processor and liquefy.
  5. Heat a heavy bottom soup pot over medium flame and add the vegetable puree, salt and 2 teaspoons of the ground, toasted spice mixture.
  6. Add enough water to the puree to thin it to the consistency of thick, heavy cream (about 2–3 cups). Bring the soup to a boil and turn down to a simmer for 5 minutes. Serve garnished with a sprinkling of spiced, toasted pumpkin seeds and the optional parsley.

Chef's Narrative

Creamy with a vibrant color, this comforting soup can be made with any variety of pumpkin or hard-skinned squash. The toasted, spiced seeds are delicious as a snack or as a garnish for the soup.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 290, Total Fat: 8g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 450mg, Potassium: 2127mg, Carbohydrate: 52g, Dietary Fiber: 8g, Protein: 10g
Allergens:
N/A

Directions

Print Recipe
Toasted Spices
  1. Coarsely grind whole coriander, peppercorns, and cloves in a spice mill. Combine with the cinnamon in a dry skillet over medium heat and toast while stirring, about 2–3 minutes. Do not over toast.
  2. Set aside to cool for use in the soup and pumpkin seeds.
Pumpkin Seeds
  1. Preheat oven to 300 degrees Fahrenheit.
  2. Place a quart of water with 1 teaspoon of salt into a pan over high heat.
  3. Pick the seeds away from the pulp and stringy material. Add the seeds to the water and bring to a boil, simmer for 5 minutes and drain completely. Pat dry.
  4. Drizzle the seeds with the oil. Season with the salt and toasted spice mixture. Toss to coat and place on a parchment-lined tray.
  5. Bake and stir occasionally, about 30 minutes.
  6. Increase the heat to 375 degrees Fahrenheit and cook for 10-12 minutes or until golden brown.
Soup
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Lightly oil the pumpkin wedges and place skin side up in a roasting pan along with the carrots, onions and celery.
  3. Bake for about 20–25 minutes and remove all but the pumpkin. Cook the pumpkin another 10–15 minutes or until the pumpkin is tender, cool slightly.
  4. Place all the roasted vegetables in a blender or food processor and liquefy.
  5. Heat a heavy bottom soup pot over medium flame and add the vegetable puree, salt and 2 teaspoons of the ground, toasted spice mixture.
  6. Add enough water to the puree to thin it to the consistency of thick, heavy cream (about 2–3 cups). Bring the soup to a boil and turn down to a simmer for 5 minutes. Serve garnished with a sprinkling of spiced, toasted pumpkin seeds and the optional parsley.

Chef's Narrative

Creamy with a vibrant color, this comforting soup can be made with any variety of pumpkin or hard-skinned squash. The toasted, spiced seeds are delicious as a snack or as a garnish for the soup.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 290, Total Fat: 8g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 450mg, Potassium: 2127mg, Carbohydrate: 52g, Dietary Fiber: 8g, Protein: 10g
Allergens:
N/A

Ingredients

Toasted Spice Mixture
  • 1 tablespoon whole coriander seed or 1 teaspoon ground
  • 1 teaspoon black peppercorns or 1/4 teaspoon ground
  • 8 whole cloves or 1/4 teaspoon ground
  • 1/2 teaspoon ground cinnamon
Pumpkin Seeds
  • 1 quart water
  • 1 teaspoon salt
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1 teaspoon toasted spice mixture
Soup
  • 1 tablespoon canola oil for coating the vegetables
  • 1 10 pound pumpkin halved, seeded and cut into several wedges, seeds reserved
  • 2 carrots peeled and split lengthwise
  • 2 onions sliced
  • 1 rib celery
  • 1/2 teaspoon salt
  • 2 teaspoons toasted spice mixture
  • 2-3 cups water
  • 1/4 cup parsley chopped, for garnish (optional)
 

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