Equipment
Ingredients
Roasting
- 800 g sugar pumpkin, peeled, seeded, and cut into 3cm cubes
- 15 ml olive oil, divided
- 5 g chili powder
- 3 g kosher salt
Aromatics and Base
- 15 ml olive oil
- 1 yellow onion, diced
- 1 jalapeño pepper, minced, ribs and seeds removed for milder heat
- 4 garlic, minced
- 750 ml vegetable broth, warm
Finishing
- 120 ml heavy cream, room temperature
- black pepper, freshly ground
- 20 g roasted pumpkin seeds, toasted
Nutrition (per serving)
Method
Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, toss the cubed pumpkin with half of the olive oil, the chili powder, and the kosher salt until the pieces are evenly coated.
Spread the seasoned pumpkin on the prepared baking sheet in a single layer. Roast for 25 to 30 minutes, turning halfway through, until the edges are caramelized and the flesh is tender when pierced with a fork.
Place a heavy pot over medium heat and add the remaining olive oil. Add the diced onion and minced jalapeño, sautéing for 5 to 7 minutes until the onions are translucent and softened.
Add the minced garlic to the pot and cook for 1 minute until highly fragrant, stirring constantly to prevent burning.
Transfer the roasted pumpkin to the pot. Pour in the vegetable broth, stirring to lift any browned bits from the bottom of the pot, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer the soup for 10 minutes to allow the roasted flavors to meld with the aromatics and broth.
Remove the pot from the heat. Carefully blend the soup using an immersion blender until completely smooth and velvety. If using a standard blender, work in batches and remove the center cap of the lid to allow steam to escape, covering with a kitchen towel.
Stir in the heavy cream until fully incorporated. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
Ladle the hot soup into bowls. Garnish with toasted pumpkin seeds if desired, and serve immediately.
Chef's Notes
- Roasting the pumpkin instead of boiling it directly in the broth concentrates its natural sugars and introduces complex Maillard browning, fundamentally elevating the depth of the soup.
- Do not substitute carving pumpkins (jack-o-lanterns) for sugar pumpkins. Carving pumpkins are watery, fibrous, and lack the necessary sweetness and dense texture.
- For an even richer mouthfeel, brown a tablespoon of butter in the pot before sautéing your aromatics. The nutty flavor of brown butter pairs flawlessly with pumpkin.
- The heat of jalapeños can vary wildly. If serving to a heat-sensitive crowd, taste a tiny piece of the raw pepper before adding the whole thing to gauge its potency.
Storage
Refrigerator: 4 days — Store in an airtight container. The chili flavor will deepen overnight.
Freezer: 3 months — Freeze without the heavy cream. Stir in fresh cream upon reheating.
Reheating: Warm gently on the stovetop over medium-low heat, stirring frequently until steaming.
