Roasted Pumpkin Soup Recipe | wokwithray.net- Filipino & Asian Home Style Cooking

Friend’s Post – Roasted Pumpkin Soup Recipe by “Season with Spice”

Posted on September 28, 2012 | by Ray

We have an exciting day today because we have a couple of friends cooking with us and I’m sure most of you know them — they are Mark and Reese of “Season with Spice.” I have been following their blog since it started early last year and let me tell you – just like what the title says; it’s all about herbs and spices and how its significance is highlighted and explained in every dish that Mark or Reese cook. When you visit their site, you will admire the beautiful photography and the simple, yet mouthwatering presentation of their dishes.

Okay I think I need to shut up now. So without further delay, please welcome Mark and Reese of “Season with Spice!” Cute couple. Aren’t they? Okay, seriously I’ll shut up now! :=)

“I tried an awesome recipe on Season with Spice,” my brother eagerly announced to me.

“You’re cooking now?” My eyebrows were up in astonishment, but my eyes revealed my anticipation of finally having my hard work in the kitchen recognized by my lifelong – albeit good-natured – competitor.

“I made those sweet, garlicky ones twice already. The ones with the ginger-sake marinade.” He was licking his lips now. “I’m seriously never making pork chops any other way.”

I quickly ran through the recipes in my head. “I never made any pork chops.” Then I suddenly remembered –it was Ray Gingco’s recipe featured on Season with Spice.

Months later, I am still hearing about those pork chops. Having tried them myself now, and other delicious recipes on Wok With Ray, I am very happy to be welcomed by Ray – one of my favorite home cooks – to share a fall recipe on his site.

Pumpkins at every stall at the farmers’ market, in piles outside the grocery store, and even in wagons at the end of long, gravel driveways throughout the Minnesota countryside. That’s where we had stopped unexpectedly last week on our drive home. Colored flags and a little sign drew our attention to a wagon full of pumpkins, and one wooden box in the corner to slip your dollar into. Yep, only $1 for a pumpkin.

It’s been cold this fall in Minnesota. As summer turned to fall on the night of September 21st, it snowed in Duluth. That crisp air reminds Minnesotans to make a choice – fly to Florida before it’s too late, or accept the impending months of dark and cold by cooking up some homemade soup.

After the past five years in the never ending heat of the tropics, I happily chose the latter and chopped up my dollar pumpkin and made a simple, healthy, warming Roasted Pumpkin Soup.

Pumpkins are well suited for the soup pot – the cooked yellow flesh is creamy, sweet, and rich. Very little needs to be added to create an amazing soup.

That goes for the spices as well. Keep it simple so as not to overpower the flavor of the pumpkin. Black pepper, bay leaves, and smoky ancho chili pepper will enhance the sweet and savory elements of the soup.

Enjoy with a side of hot-from-the-oven French bread. You’ll be full, smiling, and ready for the winter!

Roasted Pumpkin Soup Recipe by Season with Spice

INGREDIENTS:

1 small pumpkin – peeled, deseeded, and cubed (use 6 cups of pumpkin cubes)
2 tbsp butter - softened
2 tbsp olive oil
2 tbsp maple syrup
2 bay leaves
1 yellow onion – chopped roughly
3-4 garlic cloves - crushed
Dash of freshly ground black pepper
2 cups chicken broth (add cold to blender)
1/2 -1 tsp of ground ancho chili pepper
Salt to taste
Toasted pecans (optional) - crushed

DIRECTIONS:

Slice pumpkin in half and remove seeds and pulp. Then peel pumpkin (I find it easiest to cut pumpkin into 1-inch wide slices first, then peel skin with a sharp knife), and chop into cubes. Place pumpkin, along with onion and garlic, into a metal bowl.
Preheat the oven to 350F.
Mix butter, olive oil, and maple syrup in a small bowl. Then pour over pumpkin cubes and mix well.
Place the pumpkin cubes flat on a baking pan – use a plastic spatula to ensure all the liquid is transferred from the bowl to the pan. Tear the bay leaves into 4 pieces each and place between pumpkin cubes. Put baking pan into oven and roast for 30 minutes, or until pumpkin cubes are softened.
Add cold chicken broth to blender. Then add in the cooked pumpkin – again using a plastic spatula to ensure all the liquid is transferred. Blend to desired consistency, and transfer to a pot on the stove.
Heat soup to a simmer, and stir in ground ancho chili pepper, black pepper, and salt (and crushed pecans, if using). When thickened to desired texture, serve hot with a side of French bread.

Cooking Notes

The majority of pumpkin soup recipes include milk or heavy cream, but I find the milky taste can overpower the flavor of the pumpkin, and isn’t really needed anyway since the blended pumpkin already provides a nice creamy texture. If you do want a slightly richer taste, I recommend stirring in 1 or 2 more tablespoons of butter during the simmering process.

To speed the process up, you can skip the roasting step, and instead cook the pumpkin on the stove.

Save the pumpkin seeds for roasting into a delicious fall snack.

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33 Comments → “Friend’s Post – Roasted Pumpkin Soup Recipe by “Season with Spice””

mjskit

8 months ago

Mark and Reese – it’s so good to see you two here! Isn’t Ray’s a great place to visit? $1 a pumpkin! Seriously? I have to find me a pumpkin patch somewhere! As always your pictures show just how irresistibly delicious your soup is and they really make you feel like you’re in Minnesota in the Fall! Gorgeous! Wonderful friends to have over for first weekend in October Ray! Have a great one all!
mjskit recently posted..Experimenting With Pizza Stone – Pizza with Poolish Method by Alterkitchen

Reply
- Mark & Reese
  
  8 months ago
  
  Thanks MJ! Yes, it’s always fun to head over to the site to see what Ray’s cooking and to read all the funny stories he shares. Never a dull moment on Wok with Ray!
  
  Reply
Angie@Angie's Recipes

8 months ago

Thank you, Mark, Reese, Ray, for sharing this warming and delicious soup.

Have a great weekend!

Angie
Angie@Angie’s Recipes recently posted..Walnut stuffed Dates with Coconut

Reply
- Mark & Reese
  
  8 months ago
  
  Thanks Angie, you too!
  
  Reply
kitchenriffs

8 months ago

Gosh, I love roasted pumpkin soup but I almost never make it. Maybe this year? This looks terrific. And I, too, am amazed at the $1 pumpkins! I gotta get out into the country more. Really nice guest post – thank you.
kitchenriffs recently posted..Leek and Potato Soup

Reply
- Ray
  
  8 months ago
  
  Thank you for dropping by, John! Have a good week.
  
  Reply
Sissi

8 months ago

Autumn is definitely there! Your soup looks fabulous and the photos are simply breathtaking! I’m very glad to get to know you.
Thank you, Ray, for introducing the Season with Spice blog.
Sissi recently posted..Plum, Prune and Chocolate Jam

Reply
- Mark & Reese
  
  8 months ago
  
  Thanks Sissi, it’s nice to meet you here too. We will have to check out ‘With a Glass’ soon.
  
  Reply
Carolyn Jung

8 months ago

A most bountiful display of pumpkins. I was mourning the year going by way too fast. But when fall looks this inviting and delicious, I guess I can’t complain too much, right?
Carolyn Jung recently posted..Cookbook Author Diane Morgan’s Bay Area Events, MasterChef Casting Call & More

Reply
- Mark & Reese
  
  8 months ago
  
  The year has definitely gone by too fast. Always reminded of that in fall when the leaves change color in an instant, and then are gone. Enjoy those pumpkins before it starts snowing!
  
  Reply
Nami | Just One Cookbook

8 months ago

Hi Mark and Reese! Great to see you two here. I do remember Ray’s pork chops and now I reminded again to give it a try. I like your recommendation on not using cream or milk for the pumpkin soup. I want my soup to have more pumpkin flavor in it. I should try adding butter like you said… sounds amazing! Hopefully I get good deal on pumpkin like yours – $1 per pumpkin is awesome for this season!

Reply
- Mark & Reese
  
  8 months ago
  
  Hi Nami, we might have to send you a $1 pumpkin. I don’t think you will ever find a cheap pumpkin in San Francisco:)
  
  Reply
Raymund

8 months ago

Nice soup recipe and this is popular here in NZ as well.
Raymund recently posted..Egg Pie

Reply
- Ray
  
  8 months ago
  
  Thank you, Raymund!
  
  Reply
the wicked noodle

8 months ago

I just made a pumpkin soup recipe yesterday that I’m posting this week – great minds! It’s such a great way to ring in fall. Pumpkin soups in particular are so delicious this time of year; I love their hearty texture and by now I’m ready for a big warm bowl of soup! Your recipe looks delicious!!
the wicked noodle recently posted..bake some love

Reply
- Mark & Reese
  
  8 months ago
  
  Thanks Kristy, looking forward to seeing your pumpkin soup recipe this week!
  
  Reply
Paula

8 months ago

Curious how much this yields? Thanks!

Reply
- Mark & Reese
  
  8 months ago
  
  Hi Paula – this recipe is good for 2-3 persons.
  
  Reply
Mark & Reese

8 months ago

Thank you Ray for inviting us to share one of our favorite fall recipes on Wok with Ray! It’s a great recipe to try our different spice and herb combinations, so anyone out there ready to make pumpkin soup, use this recipe as a starting point and then add in your favorite flavors. Enjoy!

Reese & Mark

Reply
- Ray
  
  8 months ago
  
  The please is is mine, Guys! It’s wonderful to have you as a guest and fun to work with you.
  
  Reply
Amanda@chewtown

8 months ago

What a fabulous pumpkin soup recipe! These shots are wonderful too.
Amanda@chewtown recently posted..Baked Polenta Chips with Chilli Salsa Verde

Reply
Norma Chang

8 months ago

Nice to meet you Mark and Reese.
Timely recipe. It is pumpkin season and I just recently harvested a pumpkin from my garden. Thanks.

Reply
Helene Dsouza I Masala Herb

8 months ago

Nice to meet you two, Mark and Reese! I always enjoy meeting new talented food bloggers out there, especially if they are a friends friend. =)

I am all for spiced pumpkin soups these days. They keep u nice warm and the sweetness of the pumpkin compliments the flavors. An unusual ingredient here is the maple syrup, I can imagine it rounds up the whole personality of the soup all together.
Helene Dsouza I Masala Herb recently posted..Comment on Baked Layered Polenta Casserole by Kristy

Reply
- Mark & Reese
  
  8 months ago
  
  Nice to meet you too, Helene. The maple syrup gives a nice sweetness to the soup, so we can skip the milk/ heavy cream. But what we really love is the boost of flavor from ancho chili powder. Just a pinch and it’s enough to make a difference:)
  
  Reply
Kim Bee

8 months ago

Mark and Reese: Oh my gosh this soup is gorgeous. I am not a huge pumpkin lover but my hubby is so I need to try this out. The downside is our pumpkins in this area are ridiculous prices. I pay about $3 to $5 for an average sized one. Not sure why they are so much here.

Ray: Sorry I haven’t been visiting lately. Life stuff spiralled a bit out of control. Just had to stop in and say hello. Look forward to perusing some of the posts I’ve missed.
Kim Bee recently posted..September Foodie Penpal

Reply
- Mark & Reese
  
  8 months ago
  
  Hi Kim – we live outside of the city area, so the pumpkins are a lot cheaper. The ones sold at the grocery store are priced about the same between $3-$5 too.
  
  Reply
Nancy/SpicieFoodie

8 months ago

Hi Ray and nice meeting you Mark and Reese. Pumpkin soup is one of my favorite soups. Your recipe sounds delicious! Lovely photos too:)

Reply
- Mark & Reese
  
  8 months ago
  
  Nice to meet you too, Nancy
  
  Reply
Liz

8 months ago

What a lovely, fall soup! And the photography is just out of this world!!! Thanks for sharing this new food blog with us, Ray!!!
Liz recently posted..Cranberry Walnut Pumpkin Loaf…Baking with Julia~

Reply
Jen Laceda | Tartine and Apron Strings

8 months ago

Gorgeous, delicious, heart-warming are just some of the words that come to mind when I saw this soup! Yummy! I just came off the flu from hell, so a cup of soup like this would be a perfect “pick me upper”!
Jen Laceda | Tartine and Apron Strings recently posted..Baked Kofte with Tahini Sauce

Reply
- Mark & Reese
  
  8 months ago
  
  Hi Jen – A heart-warming soup is all that we need when we are down with nasty flu. Glad to hear that you’re much better now. In our household, we will drink ginger tea and have chicken noodle soup with a pinch of nutmeg to stay healthy in those cold fall nights.
  
  Reply
peachkins

8 months ago

I love pumpkin soup! This is a great recipe..and with Maple Syrup!
peachkins recently posted..Smiling Apples

Reply
Hester @ Alchemy in the Kitchen

7 months ago

Lovely guests, Ray. Hi Mark and Reese. I’m glad I spotted this post because I have a lonely pumpkin hanging about since Halloween and this soup is just perfect! The photos are gorgeous too!

Reply