PUMPKIN SOUP WITH SPICY PEPITAS
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hourPumpkin (and butternut squash) is an interesting ingredient because it plays well with other flavors on both the sweet and savory spectrums. Pumpkin pie with a chocolate ribbon? Yes, please. Pumpkin and smoky-spicy flavors? All day long. For this soup, we combine roasted pumpkin with our sublimely smoky and subtly spicy Chipotle Extra Virgin Olive Oil. We add in our Belle Ville Blend for a bowlful of comfort that will have you coming back for seconds.
Read our Pumpkin Spice Roundup Blog for more pumpkin inspiration!
Ingredients
1 4-lb pie pumpkin (sugar pumpkin)
Salt for seasoning the roasted pumpkin
1 large onion, chopped
2 ribs celery, chopped
1 bay leaf
4 garlic cloves, grated
2 tsp Belle Ville Blend
1 tsp salt + more for adjusting flavor
4 cups chicken stock + more for adjusting consistency
1/2 -1 cup heavy cream
1 -2 Tbl maple syrup
For the Pepitas:
Chipotle Extra Virgin Olive Oil
1/2 tsp Smoked Sweet Paprika
1/2 tsp salt
Creme fraiche or sour cream, optional, for serving
Chopped fresh sage or parsley for garnish
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Halve the pumpkin and scoop out the seeds – sort the green seeds (pepitas) from the pulp – you can do this in a colander under running water. Just be sure to pat the seeds dry before roasting. Set the sorted seeds aside while you roast the pumpkin.
- Slice the pumpkin halves in half to make quarters. Drizzle and rub Chipotle Extra Virgin Olive Oil over the flesh of the pumpkin. Salt the flesh of the pumpkin. Place the quarters, facing down, onto the baking sheet. Roast for 35 minutes or until the flesh is easily pierced through with a fork and the edges are browned. Lower the oven temp to 350°F (in preparation for the pepitas.) Set the pumpkin aside to cool.
- Season the pepitas with Chipotle Extra Virgin Olive Oil, Smoked Sweet Paprika and salt. Be sure the oven temp has gone down and roast the seeds for about 15 mins or until toasty, dry and fragrant.
- Drizzle Chipotle Extra Virgin Olive Oil to coat the bottom of a large Dutch oven. Once the oil is shimmering, add onion, celery and bay leaf. Stir to combine, and cook, stirring occasionally, until the aromatics are translucent, about 8 to 10 minutes.
- Add in the garlic, salt and Belle Ville Blend. Stir to combine and cook for 1 minute. Add in the stock and pumpkin. Stir. Bring to a boil. Reduce to a simmer. Cook for 15 mins. Turn off the heat and remove the bay leaf.
- Did you remove the bay leaf? Move the contents of the pot to a blender or use an immersion blender right in the pot – remember to remove the bay leaf if using an immersion blender. Process until the mixture is smooth.
- Move the contents of the blender back to the pot and add 1/2 cup heavy cream. Heat to just simmering and taste. Adjust for salt. If there is any bitterness or if you just want additional sweetness, add in maple syrup. You can also adjust the consistency with heavy cream and stock at this point.
- Garnish with a creme fraiche that has been thinned with a little whole milk. Sprinkle the spiced pepitas on top along with some chopped fresh herbs.
