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

Pumpkin Soup

  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Soup
  • Serving Size: Serves 8-10
Ingredient Description:
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

  1. Preheat the oven to 375°F/190°C. 
  2. 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. 
  3. Remove the skin from the pumpkin. 
  4. In a 7-qt. Dutch oven, heat the remaining oil and add the roasted vegetables. 
  5. 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. 
  6. Carefully puree the soup in small batches in a food processor then pour back into the Dutch oven. 
  7. Check for seasoning and whisk in the half and half. 
  8. Bring the soup back to a low simmer, but do not boil.  Garnish the soup as desired and serve.
  9. As included with our Calphalon Enamel Cast Iron 7 Qt. Dutch Oven SKU 1837801