Pumpkin Soup

Recipe By: Calphalon Team  -  Originally Published: 10/5/2012

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Hearty and full of fall flavors, our Pumpkin Soup makes a delicious cool weather meal.

  • Servings: Serves 8-10
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Soup

Ingredients

2 2-lb. pumpkins, quartered and seeded

6 carrots, peeled and cut into 1-in. pieces

1 large onion, peeled and cut into quarters

1/4 c. olive oil, divided

sea salt and freshly ground black pepper

1/2 tsp. smoked paprika

5 c. chicken stock

1/2 c. orange juice

1/2 c. half and half 

Crème frâiche, pumpkin seeds and chopped parsley for garnish​

Directions

Preheat the oven to 375°F/190°C. 

Place the pumpkin pieces, carrots and onions on an oiled, rimmed baking pan and drizzle all with 2 Tbsp. of oil.  Season all with salt and pepper and roast vegetables for 30 - 35 minutes or until the pumpkin is tender when pierced with a fork.  Cool for 20 minutes or until the pumpkin can be handled. 

Remove the skin from the pumpkin. 

In a 7-qt. Dutch oven, heat the remaining oil and add the roasted vegetables. 

Add paprika, chicken stock and orange juice; bring all to a simmer.  Reduce the heat to low and cover with the lid and cook for 30 minutes.  Remove from the heat. 

Carefully puree the soup in small batches in a food processor then pour back into the Dutch oven. 

Check for seasoning and whisk in the half and half. 

Bring the soup back to a low simmer, but do not boil.  Garnish the soup as desired and serve.

As included with our Calphalon Enamel Cast Iron 7 Qt. Dutch Oven SKU 1837801