Briana Boldin

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Briana Boldin

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This is one of my favourite soup recipes for the fall – granted, it’s still a ways away, but with late summer and it’s delicious squash harvests right around the corner, I thought I’d share this delicious recipe with you.

Roasting vegetables creates a delicious caramelizing effect, as well as an unbeatable depth of flavour – its an easy step to take to add that extra something to your next soup!

I made homemade croutons for some texture and crunch – a lack of selection at the grocery store led me to buy mint instead of basil for these croutons and it was an easy fix that I’d purposely use in the future!  The mint added a sharp brightness that I wouldn’t have expected to be so yummy with the pumpkin and walnut.  I used fresh mint with some dried herbs de provence (a French herb mix that usually contains savory, marjoram, rosemary, thyme, oregano, lavender, sage, and anise).

The walnut pesto topping adds a creamy decadence to an otherwise simple dish.

I served this soup at my 2013 Macro Feast and it was definitely a favourite of my guests that day!

Serves 12

Roasted Pumpkin Soup

  • about 4 cups of pumpkin, peeled and cut into large chunks
  • 3 onions, quartered
  • 3 carrots, cut into large chunks
  • 4 cloves garlic
  • 1-inch small piece of ginger, peeled and cut into chunks
  • ½ tsp allspice
  • 4 tbsp sesame oil
  • 2 tsp salt
  • 8-10 cups of water or stock
  • ½ cup fresh basil, finely chopped, for garnish

Preheat oven to 425 degrees.

Toss pumpkin, onions, carrots, garlic, and ginger in 2 tbsp of oil and 1 tsp of salt. Spread on baking sheet and bake for 45-50 minutes or until tender and caramelized. Remove from oven and let cool.

In a large stainless-steel pot, heat remaining 2 tbsp of oil over medium heat. Add roasted vegetables, 1 tsp of salt, and allspice, and let cook for a minute or two. Turn heat up to high and begin adding water or stock. Bring to a boil, reduce heat, and let simmer for 20-25 minutes, or until vegetables are very tender and flavour is correct.

Puree soup in batches and transfer back to pot.

Walnut Pesto

  • 1 cup walnuts
  • 2 tbsp sesame oil
  • pinch salt and pepper

Toast walnuts in a stainless steel pan until fragrant. Let cool completely.

Transfer toasted walnuts to a food processor and add salt. With lid secured and power on, chop walnuts while slowly pouring in the oil until texture desired is reached.

Serve soup hot, topped with fresh basil, croutons, and walnut pesto.



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