Roasted Pumpkin Soup | Kenji's Cooking Show

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: carrots

Butternut squash offers a similar flavor with a healthier profile.

Split the red curry squash in half using a big knife.

Scoop out the seeds with a spoon, optionally saving them for roasting.

Cut the squash into quarters and place them on a baking sheet.

Thinly slice the onion and place it on top of the squash.

Drizzle olive oil over the squash and onion, then season with salt and pepper.

Rub the olive oil into the squash to prevent drying out during roasting.

Add fresh herbs (sage, thyme, and parsley) on top of the squash and onion.

Drizzle a little more olive oil over the herbs.

Roast in a 375°F (190°C) oven until the squash is tender, about 1.5 hours.

Check doneness by inserting a knife or cake tester; it should go through easily.

Once roasted, discard the inedible parts of the herbs and scoop the flesh of the squash and onion into a blender.

Add the roasted ginger and any tender skin from the squash into the blender.

Add water to the blender (or vegetable stock if available) to thin the mixture.

Start blending slowly, gradually increasing speed to avoid splattering.

Taste the blended soup and add a drizzle of maple syrup for sweetness.

Adjust seasoning with salt as needed.

Serve the soup in a bowl, garnished with olive oil, toasted pumpkin seeds, and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens