Equipment
Ingredients
Produce
- 1000 g sugar pumpkin, peeled, seeded, and cubed
- 1 yellow onion, chopped
- 1 jalapeno, seeded and finely minced
- 4 garlic, minced
Pantry and Spices
- 30 ml olive oil
- 750 ml vegetable stock, warm
- 5 g chili powder
- 2 g ground cumin
- 6 g kosher salt
- 2 g black pepper, freshly cracked
- 20 g pumpkin seeds, toasted
Dairy
- 60 ml heavy cream
Nutrition (per serving)
Method
Preheat oven to 200 degrees C (400 degrees F). Line a baking sheet with parchment paper.
Toss the cubed pumpkin with 15ml of olive oil, half the salt, and half the black pepper. Spread in an even layer on the baking sheet and roast for 30 to 35 minutes until deeply caramelized and tender.
Heat the remaining 15ml of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced jalapeno, sauteing until the onion is translucent and soft.
Add the minced garlic, chili powder, and ground cumin to the pot. Stir constantly and cook for one minute to bloom the spices.
Transfer the roasted pumpkin to the pot. Pour in the vegetable stock, bringing the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes to marry the flavors.
Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend on high until completely smooth and velvety.
Stir in the heavy cream and taste for seasoning, adding the remaining salt and pepper as needed. Ladle into warm bowls and garnish with toasted pumpkin seeds.
Chef's Notes
- Roasting the pumpkin instead of boiling it is crucial; it drives off excess moisture, concentrates the natural sugars, and introduces a complex caramel note that pairs perfectly with chili.
- Blooming the chili powder and cumin in hot oil during the saute phase is a technique that awakens their fat-soluble flavor compounds, making them taste much more robust than if they were simply dumped into the liquid.
- Always control the heat level by carefully removing the seeds and white internal ribs from the jalapeno, which is where the vast majority of the capsaicin resides.
- For the silkiest texture, pass the pureed soup through a fine mesh chinois before adding the cream. This removes any fibrous squash strands that survived the blender.
Storage
Refrigerator: 5 days — Store in an airtight container. Flavors will deepen after the first day, making it an excellent make-ahead meal.
Freezer: 3 months — Freeze without the heavy cream. Stir cream in after reheating.
Reheating: Warm gently on the stovetop over medium-low heat until simmering. Do not boil vigorously if cream has been added to prevent splitting.
