Description
A comforting and creamy roasted pumpkin soup paired with sweet and crunchy brown sugar walnut crispies, garnished with Gruyere cheese and fresh thyme. This flavorful fall-inspired recipe blends the natural sweetness of roasted pumpkin with aromatic herbs and a touch of heat from cayenne, offering a perfect starter or main dish for cooler days.
Ingredients
Scale
Soup Ingredients
- 1 whole small pumpkin or 1 whole butternut squash
- 1 head garlic
- A few sprigs of rosemary or thyme (preferably thyme)
- Olive oil, as needed
- 3–4 cups chicken or vegetable broth
- 1 cup half and half or cream (optional)
- 1 1/2 teaspoon salt
- Black pepper to taste
Walnut Crispies
- 1 cup walnuts, chopped
- 1 tablespoon melted butter
- 2 tablespoons brown sugar
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon kosher salt (more to taste)
Toppings
- Shredded Gruyere cheese
- Kale chips
- Chopped apples (optional)
- Fresh thyme sprigs
Instructions
- Preheat and Prepare Pumpkin: Preheat your oven to 400°F (200°C). Cut the pumpkin or butternut squash in half—side to side for pumpkin, lengthwise for squash. Scoop out seeds and pulp. Score the surface with a knife to help flavors penetrate while roasting. Place on a baking sheet.
- Prepare Garlic and Roast: Peel away most of the papery skin from the garlic head and cut in half horizontally. Rub the cut garlic around the surface of each pumpkin half and tuck some thyme sprigs and garlic halves into the cavities. Drizzle with olive oil and sprinkle with salt. Roast for about 45 minutes, adjusting time depending on pumpkin size, until flesh is tender.
- Toast Walnuts: While roasting finishes, mix melted butter, brown sugar, kosher salt, black pepper, and cayenne pepper (if using) in a small bowl. After 45 minutes, add walnuts to the pan with the pumpkin and roast together for an additional 8-10 minutes until walnuts are toasted and crisp.
- Prepare Soup Puree: Remove herbs from pumpkin. Scoop the roasted pumpkin flesh and about 3-4 roasted garlic cloves into a blender. Add approximately 1 cup of broth and blend until very smooth, adding more broth in batches to reach desired consistency.
- Finish Soup: Transfer the pureed pumpkin mixture to a saucepan. Season with salt, add half and half or cream if using, and warm gently while adjusting seasoning to taste.
- Serve and Garnish: Ladle the creamy soup into bowls and top with the brown sugar walnut crispies, shredded Gruyere cheese, kale chips, chopped apples if desired, and fresh thyme. Serve immediately and enjoy!
Notes
- Use a small pumpkin or butternut squash for a sweeter, less watery soup.
- The amount of broth depends on the pumpkin size and your desired soup thickness.
- Half and half or cream is optional; omit for a lighter soup.
- Kale chips and chopped apples add texture and flavor but can be omitted or substituted.
- The cayenne pepper in walnut crispies is optional and adds a subtle kick.
- Make sure to roast pumpkin until very tender for a smooth puree.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: pumpkin soup, roasted pumpkin recipe, walnut crispies, fall soup, creamy soup, roasted garlic soup, autumn recipe
