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Creamy Roasted Pumpkin Soup

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Image of pumpkin soup in a bowl

Description

Creamy, herby pumpkin soup is easy to make and perfect for fall weather! I’d never tried eating pumpkin before so this was a whole new experience. I tried someone’s pumpkin soup recipe that involved leeks and carrots and I was not impressed. I decided t make up my own and try and get more of a roasted vegetable flavor and creamy texture. Nailed it! Dan-O’s seasoning made it easy to add some yummy flavor without having to worry about choosing the right spices. The roasted pumpkin with Dan-O’s on it was good by itself too!

Ingredients

  • 1 Pie pumpkin
  • 1/2 onion
  • 8-10 small red potatoes
  • Garlic cloves – I used 4
  • Dan-O’s original
  • 1 tbsp olive oil
  • 1/2 stick butter
  • 3 cups vegetable broth
  • 1/3 cup heavy cream (half and half or milk will also work)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp thyme
  • Sprinkle of nutmeg (optional)

Prep Time

10 Mins

Cook Time

45 Mins

Serving Size

3-4

Instructions

  1. Preheat oven to 400
  2. Cut pumpkin in half and scoop out innards and seeds
  3. Sprinkle Dan-O’s over inside of pumpkin
  4. Place pumpkin on foil covered tray inside down (foil is optional, but is easier to clean up)
  5. Cut small potatoes in half
  6. Cut onion into large chucks
  7. Cover onion and potatoes in olive oil and Dan-O’s, mix to coat
  8. Place onion and potatoes on baking tray and spread out
  9. Remove most of the papery skin of section of garlic bunch (I had 4-5 cloves left so that’s what I used). Cut 1/4 inch off top of cloves and crizzle with olive oil. Wrap in foil.
  10. Roast all in oven for 30 mins
  11. Peel off pumpkin skin and discard skin. Cut pumpkin flesh into chunks
  12. Remove garlic from foil and peel off remaining outer skin
  13. In a deep skillet combine vegetable broth, butter, salt, pepper, thyme, Dan-O’s and let butter melt
  14. Add roasted potatoes and onions, pumpkin pieces and garlic cloves
  15. Cover and simmer on low 10-15 mins, stirring occasionally and smushing large chunks
  16. Add 1/3 cup heavy cream
  17. Blend with a hand blender or food processor until smooth
  18. Serve and sprinkle with nutmeg (optional)

Guest contributed recipe by B in LaGrange, KY.

0/5 (0 Reviews)

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