Monday, October 17, 2011

Savory Monday–Roasted Pumpkin & Garlic Soup w/ Roasted Pumpkin Seeds

Today is the start of Pumpkin week and for today’s savory dish I’d like to introduce you to this amazing soup.  I had bought a pie pumpkin and was going to use it for pie, but didn’t get a chance to bake it in time.  So I went in search of something to make with it that was savory.  Most things out there are sweet, as these small pumpkins are sweet to begin with.  Then I saw some recipes for soup.  They were all great sounding but I wanted to use what I had in my panty and fridge.  So I thought up things that would go well with pumpkin and this is what I came up with!


Roasted Pumpkin & Garlic Soup:

  • one small (2-3lbs) pie pumpkin
  • 2 tbsp olive oil
  • 1 bulb garlic
  • 5 cups chicken stock, I used low sodium.
  • 1/4 tsp ginger
  • pinch of cinnamon
  • salt & pepper to taste
  • heavy cream


  1. Pre-heat oven to 350 degrees
  2. Peel and cut pumpkin into medium pieces and place on baking sheet.
  3. Cut top of garlic bulb and place on baking sheet with pumpkin.
  4. Drizzle the oil over the pumpkin and garlic, add salt and pepper.
  5. Put into oven and roast for 20-30 minutes. Remove from oven and set aside
  6. To remove garlic cloves from bulb, using a dish towel to protect from heat, squeeze the garlic bulb and pop out the roasted cloves.
  7. Once the pumpkin is cooled a bit, place in blender with garlic.
  8. Add 4 cups of stock and puree until smooth.
  9. Place into sauce pan on medium heat.
  10. Add ginger, cinnamon and final cup of stock.
  11. Salt and pepper to taste.
  12. Once heated through, serve.  Garnish with a tbsp of cream and roasted pumpkin seeds (recipe to follow)
  13. Enjoy!!


Roasted Pumpkin Seeds


  1. You’ll need all or as many as you can get from your pumpkin. You can use pie pumpkins or even those you use at Halloween.
  2. Clean the seeds in water to remove the pumpkin flesh.  Manually take as much as you can, then place into bowl of water and the seeds will float to surface.  Dry.
  3. Place into sauce pan over medium heat with 1 tbsp butter.  Cook until nicely browned.  Add salt to taste.
  4. Remove from heat, cool and enjoy!
  5. So simple and oh so tasty!

I love that I created something I never would have thought of if I hadn’t decided to use pumpkin in a savory dish.  This was the best tasting soup I’ve ever made and I’ve made a few in my days.  Also the smell of the roasted garlic wafting through the house was awesome!

I hope you try this soup, it was amazing.


Up next on Pumpkin week…Pumpkin Panna Cotta!

Thanks for looking!

Linking with:
Mingle Monday
Melt In Your Mouth Monday
Mangia Mondays
Mouthwatering Mondays
Tempt Your Tummy Tuesday
Tuesdays At the Table
Hearth & Soul Blog Hop
These Chicks Cook


  1. Mhmm this looks so creamy and hearty! Makes me want to curl up by the fireplace and just drink soup all afternoon.

  2. Wow! What a fantastic recipe to kick-off your pumpkin week. I think it's so neat that you just up and created this soup and in looking at the recipe, it does sound like it would be very, very tasty and flavourful, especially with all that roasted garlic in it.
    Great job Karen, this is really wonderful.

  3. What a great recipe! Go You!!! It's cold and rainy here today and this sounds so divine.