Halloween Roasted Pumpkin Soup With Glazed Pepitas
Halloween roasted pumpkin soup sounds like the kind of treat that would tickle my fancy. With all the festivities surrounding the build-up toward Halloween. We’re carving out pumpkins and even pineapples (all the tropical folks) to get into the fun (or scary) spirit of things. Stop the candy-hangover with this tasty soup.
Those pumpkins you use to carve your scary friends are not the kind you’ll need for this soup. Instead, you’ll need to find yourself a Halloween roasted pie pumpkin for this healthy soup recipe.
I’ll be honest, I enjoy soup recipes because most of them are about chucking the vegetables straight into a pot and letting the boil do the rest, However, this recipe is special because roasting the pumpkin brings out a unique, sweet and almost smoky flavor. Unlike other pumpkin soups, this one has a lot of depth and character. And then to finish the soup off you can serve it with pepitas and a swirl of crème fraîche, sour cream or smoked olive oil.
Halloween Roasted Pumpkin Treat
If you were thinking about buying some pepitas from the shops then think again. These are great and can make an enjoyable topper. However, the homemade glazed ones here are extra special. I know with all the candy treats around, you’re probably craving a healthy meal to avoid junk food guilt. And not only that. with kids running around and getting everything prepped for the big night…
You sure could use an easy. healthy and delicious dinner recipe. Thank you to Eating Well for inspiring our Halloween soup idea,
- 1 7-pound pie pumpkin or winter squash, peeled, seeded and cut into 1-inch pieces (about 18 cups).
- 2 medium onions, thinly sliced
- ⅓ cup extra-virgin olive oil
- 4 tablespoons chopped fresh sage, divided
- 4 tablespoons chopped fresh thyme, divided
- 2¼ teaspoons pink Himalayan salt
- 1 teaspoon ground pepper
- ⅔ cup dry white wine
- ¾ cup pepitas
- 3 tablespoons maple syrup
- 8 cups low-sodium “no-chicken” broth
- 1 cup water
The soup is quite easy to prepare and will only take about one hour and 30 minutes in total. It is a satisfying, filling meal that’s considerate about your waistline too, with its low energy contents per serving.
- Preheat your oven 450°F and position the oven tray in the middle and lower parts of the oven. Lightly coat 2 large rimmed baking sheets with olive oil cooking spray.
- Combine the pumpkin (or squash) and onions with ⅓ cup olive oil, 3 tablespoons of sage and thyme. You can then add 1 teaspoon of salt and pepper in a very large bowl. Otherwise, you can use two bowls. Place your pumpkin mixture onto the baking tray and roast until the pumpkin is lightly browned and tender, This will take between 25 to 30 minutes. Remove from the oven and immediately add ⅓ cup wine to each pan, scraping up any browned bits.
- Whilst you wait, start to heat up some of your olive oil in a small skillet over medium heat. Add pepitas, ¼ teaspoon salt and a pinch of pepper. You’ll need to stir until the pepitas are toasted, which takes between two to four minutes. Add maple syrup and cook, stirring, until well coated and lightly caramelized.This will take about one to three minutes more. Put these aside and let them cool down.
- Transfer the vegetables and any accumulated juices to a large stockpot and add broth and water. Stir in the remaining sage. thyme and salt. Cover and bring to a boil over high heat. Reduce heat, partially cover and simmer for 15 minutes.
- Puree the soup with an immersion blender or in batches in a regular blender. Serve the soup topped with the glazed pepitas.
You are also welcome to prepare the Halloween roasted pumpkin soup contents ahead of time if you’d like to make a soup later on. You can easily freeze the vegetables after roasting them. The pumpkin will stay preserved for quite some time. You can also make a large soup and freeze the leftovers for those lazy days when cooking feels like too much effort.