Ingredients:
2 tablespoons olive oil, divided
One 2-pound sugar pie pumpkin
1 medium yellow onion, chopped
2 large or 3 medium garlic cloves, pressed or minced
1 TBSP butter
¼ teaspoon sea salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash of cloves
Tiny dash of cayenne pepper
Freshly ground black pepper
2 TBSP chicken broth concentrate
½ water
2 cups whole milk
Instructions
Preheat oven to
425 degrees Fahrenheit and line a baking sheet with parchment paper. Peel pumpkin, remove seeds, cut into 2”-ish cubes. (You can roast the
seeds if you’d like for garnish).
Drizzle ½ tablespoon olive oil over the
flesh of the pumpkin and place the chunks onto the baking sheet. Roast for 35
minutes or so, until the orange flesh is easily pierced through with a
fork. Set it aside to cool for a few minutes.
Heat the remaining
1½ tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over
medium heat. Once the oil is shimmering, add onion, garlic and salt to the
skillet. Stir to combine. Add butter. Cook, stirring occasionally, until onion
is translucent, about 8 to 10 minutes. Add milk and bring back up to
temperature.
Add the pumpkin
flesh, cinnamon, nutmeg, cloves, cayenne pepper, and a few twists of freshly
ground black pepper. Use your stirring spoon to break up the pumpkin a bit.
Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for
about 15 minutes, to give the flavors time to meld.
Once the pumpkin
mixture is done cooking, remove the soup from heat and let it cool slightly. Use
an immersion blender to blend this soup in the pot. (Alternatively, use a stand
blender, which yields the creamiest results, but cool the soup some, first.)
Ladle the soup
into individual bowls.Consider
garnishing with shredded cheese, perhaps parmesan or another hard cheese, or maybe with those roasted nuts..
Let leftover soup
cool completely before transferring it to a proper storage container and
refrigerating it for up to 4 days (leftovers taste even better the next day!).
Or, freeze this soup for up to 3 months.
Served this with fried garlic toast.
