It’s fall, homies! And what screams fall more than soup? Or is it pumpkins?? Well…fuck it, we’re doing both! This easy, creamy recipe is a life-changer! Don’t have time to roast your own pumpkin? (laaaaaame) That’s okay, this recipe can also be done with a can of pumpkin puree in a pinch – steps below!
Ingredients:
- One small sugar pie pumpkin
- Olive oil (for brushing)
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 1 large yellow onion, diced
- 1 leek, roughly chopped white and light green parts only
- 5 garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves (optional)
- 1/4 tsp cayenne (yeah!)
- 4 cups fresh vegetable broth
- 1/2 cup heavy cream
- 1 tbsp maple syrup
Steps:
- Preheat the oven to 425F *NOTE: if you can’t get a hold of a sugar pie pumpkin, use a can of pumpkin puree and start the recipe at step #6
- Quarter your pumpkin and carve out the seeds and strings
- Brush each piece of pumpkin with olive oil, and place on an aluminum foil-lined baking tray
- Cook the pumpkin for about 40 minutes
- Allow the pumpkin to cool
- In a large pot, heat the remaining olive oil and butter over medium heat and add in the onion, leek, and garlic and cook until translucent – roughly 8 minutes
- Peel the skin off the pumpkin pieces and chop the pumpkin into 1 inch cubes
- Add the pumpkin and all of the spices (including salt!) into the pot and stir to combine until everything is well seasoned
- Add the broth and bring everything to a rolling boil, then reduce to low heat and simmer for 10-15 minutes (taste test!)
- Once fully cooked, remove from heat and then pour in the heavy cream and maple syrup
- Stir to combine all ingredients
- Using either a stand or immersion blender, blend mixture until creamy and chunk-free
- Top with any desired additional flavors (i.e. salt, pepper, sour cream, or some toasted pepitas!) and ENJOY!
Honey Badger's Kitchen 