Recipe by Faigy Grossman

Roasted Pumpkin Soup

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Roasted Pumpkin Soup
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

2 Hours
Diets
- Vegetarian - Low Fat - Low Carb - No Refined Sugar - Vegan - Paleo - Pescatarian - Gluten Free

The bountiful pumpkins that dot the landscape this time of year piqued my interest and led me to concoct this delicious soup. A little more sophisticated than butternut squash, and surprisingly less orange in color, the outcome was even better than I imagined! Go for it!

Ingredients

Roasted Pumpkin Soup

  • oil, for sautéing

  • 2 onions, sliced into thin circles

  • 7 cups canned or fresh roasted pumpkin, cubed (see note)

  • 2 small sweet potatoes, cubed

  • 5 cups water

  • 2 teaspoons salt

  • 1 teaspoon cinnamon

  • 1/2 teaspoon black pepper

  • 1/8 teaspoon ground nutmeg

  • Gefen Sweetened Dried Cranberries, (or sugar-free dried cranberries) for garnish (optional)

Directions

Prepare the Soup

1.

In a heavy-bottomed pot, sauté onions in oil over low heat, stirring occasionally. Once onions have caramelized (after about 20–30 minutes), remove from pan and set aside.

2.

Add remaining ingredients to pot and bring to a boil. Reduce heat and cover pot, just allowing steam to escape. Cook until vegetables are tender when pierced with a fork, about 30 minutes. Turn off heat and blend with immersion blender. Return caramelized onions to pot and heat through. Adjust seasonings to taste. Garnish with dried cranberries.

Notes:

To roast pumpkin, cut a medium-sized pumpkin in half; scoop out seeds. Place halves onto baking sheet with a bit of water, cover tightly and bake for 45 minutes at 350°F (180°C). (Depending on size of pumpkin, you may need additional time if the inside is still hard to remove.) Allow to cool and scoop out flesh to measure seven cups. Reserve remaining pumpkin for another use. (You can use in muffins, cobblers, soups, cakes, or purees. Or freeze in containers, labeled by name and amount…the possibilities are endless!)

Credits

Photography: Hudi Greenberger Styling: Janine Kalesis

Recipe tags

allergy-friendly color craisins faigy grossman fall flavors fall harvest gluten free hearty soups Pesach potato pumpkin Succos Sukkos sweet potatoes Thanksgiving vegetable soup
Roasted Pumpkin Soup

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Basya
Basya
3 months ago

I would like to make this using fresh pre-cut pumpkin from the grocery. How many ounces should I buy? Also, do I need to roast it first? Can I just cook it raw in the soup and then blend the soup?

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Raquel Malul
Raquel Malul
Admin
Reply to  Basya
3 months ago

I would say around 65-70 oz…roasting it deepens the flavor and will definitely add flavor to the soup. But if you can’t roast it you can put it raw, but it will take a very long time to cook since pumpkin is so hard!

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Hindy
Hindy
4 years ago

Delicious! I added coconut milk and some garlic.

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Esther
Esther
2026 years ago

Good flavor Soup was good, even better the next day! Added a pinch thyme and carrots. Great base!

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Chaia Frishman
Chaia Frishman
Reply to  Esther
7 years ago

Yum.

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