Roasted Pumpkin Soup with Browned Butter

Pumpkin Soup in grey bowls with grey napkin and silver spoon

Recipe by Molly
at missmollymakes.com

4 from 2 votes

Get ready to savour a bowl of pure comfort. This soup is a cut above the rest because we keep the pumpkin skin on during roasting, unlocking its natural sweetness and creating an intense, caramelised flavour. But that's not all! We take it up a notch with rich browned butter, adding a nutty twist that'll make your taste buds dance.

Prep Time10

Cook Time20

Roasting Pumpkin30

Total Time1

Servings: Bowls

Calories: 528kcal

Equipment

Baking Tray
large saucepan

Ingredients

3 kg Pumpkin Butternut, Kent or whatever you prefer. See 'Best pumpkin for soup' section for suggestions. ~3 Cans of pumpkin puree may work too.
3 tsp Olive oil
4 tbsp Butter
2 tsp Cumin
2 tsp Garlic powder
2 tsp Paprika
½ tsp Red Chilli Flakes
1 ½ - 2 tbsp Chicken Stock Powder
2 cups Water
¼-½ cup Cream

Instructions

Roasting the Pumpkin:

Preheat your oven to 200°C / 400°F.
Slice the pumpkin into roughly 4cm/ 1 1/2 inch slices, deseed if desired and place a tray lined with baking paper.
Drizzle olive oil over the pumpkin and sprinkle with salt and pepper to taste.
Roast in the preheated oven for about 30-40 minutes or until the pumpkin is soft and slightly caramelized. Remove from the oven and set it aside.

Browning the Butter:

In a large saucepan, melt the butter over medium heat. Once the butter is melted, continue to cook it, swirling the pan occasionally. The butter will foam and then subside.
Watch the colour of the butter closely; it will start to turn golden brown and have a nutty aroma. This should take about 3-4 minutes. Be careful not to burn it.

Making the Soup:

Once the butter reaches a light golden brown colour, add the cumin, garlic, paprika, and red chili flakes.
Add the cumin, garlic powder, paprika, and red chilli flakes. Toast spices for 1 minute then add the stock powder, roasted pumpkin (seeds removed) and as much water as you think. You don't need to use all the water if you prefer a thicker soup, alternatively, you can add more water for a thinner consistency.
Break up the pumpkin with a spatula or spoon and stir until it comes to create a smoother consistency.
Bring the mixture to a gentle simmer and let it cook for about 6-8 minutes, allowing all the flavours to meld together. Be careful that the soup doesn't get too hot and begins bubbling up.
Use an immersion blender or transfer the soup to a blender in batches and blend until smooth and creamy.
Return the soup to the pot and stir in the cream. Adjust the amount of cream to your desired consistency and taste. See the Tips above if you want a thick or thinner consistency.
Season the soup with salt and pepper to taste.

Bring It All Together:

Ladle the hot roasted pumpkin soup into bowls. Garnish with a drizzle of cream, a sprinkle of cumin and paprika, and some roasted croutons or pumpkin seeds for added texture and flavour.

Notes

Roasting the Pumpkin:

Cut the pumpkin into even slices for consistent roasting. Keep the skin on for time-saving and enhanced flavour. The skin helps retain moisture, resulting in a more intense, caramelised taste. It's easier to remove after roasting.

Browning the Butter:

Remove the butter from heat when it turns rich golden brown and emits a nutty aroma to avoid burning.

Balancing Flavors:

Taste the soup as you go and adjust seasonings for a balanced flavour.
If too sweet, add salt or a splash of lemon juice/vinegar to balance.

Texture and Consistency:

Blend with an immersion or regular blender for a smoother texture.
Adjust thickness by adding more water, stock, or cream if needed.
Simmer longer to thicken if the soup is too thin.

Garnish and Presentation:

Drizzle cream and sprinkle croutons, roasted pumpkin seeds, chopped herbs, or paprika for texture and colour.

Make it Creamier:

Blend in cooked potato or add more cream, sour cream, or mascarpone for creaminess. Use evaporated milk for a lighter option.

Storage and Reheating:

Cool completely and store in an airtight container in the fridge for 3-4 days.
Reheat gently on the stovetop, stirring occasionally.

Freezing:

Freeze in individual portions in freezer-safe containers, leaving space for expansion.

Nutrition