Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds
Ingredients
- 1 large sugar or pie pumpkin)
cut half and seeds removed and reserved (plus 4 small ones if you are making the pumpkin bowls
- 1 tablespoon olive oil
- salt and pepper
- 6 tablespoons unsalted butter
- 2 small shallots
chopped
- 1 teaspoon fresh thyme
chopped
- 4 cups chicken broth
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon cayenne pepper
or more or less to your liking
- 1/4 teaspoon nutmeg
- 1 tablespoon pure maple syrup
- 1 pinch crushed red pepper flakes
- 1 clove head garlic
or you may sub 1 raw garlic
- 1 cup fresh parsley
- 1/2 cup fresh sage
- 1/4 cup shelled pistachios
- 1/4 cup olive oil
- 1/4 cup crumbled blue cheese
if you do not like blue cheese sub feta or parmesan
- 1/4 teaspoon pepper
- 1 tablespoon coconut milk
- 1 tablespoon flour
- reserved pumpkin seeds from above
- 1 teaspoon chipotle chili powder
- 1/4 teaspoon brown sugar
- 1/2 teaspoon pepper
- lots of salt to your tasting
Directions
- 1
Preheat the oven to 400° F.
- 2
Cut your pumpkin in half or into fourths and reserve the pumpkin seeds for later. Place the pumpkin on a baking sheet and rub the pumpkin with 1 tablespoon olive oil and sprinkle with salt and pepper. Chop off the top portion of the garlic head to reveal the cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top of the garlic cloves and cover with foil. Roast both the pumpkin and garlic together on the same baking sheet for 45 minutes, or until the pumpkin is fork tender and the garlic golden brown and soft. Remove from the oven and allow everything to cool five minutes. Squeeze the garlic out of the paper skin into a small bowl and mash well with a fork, set aside.
- 3
Grab the pumpkin and add it to a food processor (or mash extremely well) and puree with 1 cup of the chicken broth, puree until completely smooth.
- 4
Heat a large pot over medium heat and add the butter and shallots. Saute the shallots until soft, about 5 minutes. Add the thyme and cook another 30 seconds. Add the pumpkin puree, remaining chicken, coconut milk, water, cayenne, nutmeg, maple syrup, and crushed red pepper. Bring the soup to a low simmer and simmer 15-20 minutes.
- 5
While the soup cooks make the pesto. Add the roasted garlic, parsley, sage, and pistachios to the bowl of a food processor. Pulse until finely chopped and then stream in the olive oil. Add the cheese and pulse a few more times until combined. Season with salt and pepper.
- 6
To fry the pumpkin seeds. Add the reserved pumpkin seeds to a bowl and toss with 1 tablespoon coconut milk and 1 tablespoon flour. In a small bowl combine the chipotle chili powder, pepper, and brown sugar. Place a skillet on the stovetop and set to medium heat, add the olive oil. Once the oil is hot, add the pumpkin seeds into the pan, but be careful! Stir the pumpkin seeds around in the skillet with a spoon or spatula continuously until they expand and start to brown. Once the seeds are browned remove them from the skillet and place them onto a paper towel to drain. Toss with the chili powder and a good pinch of salt. Taste and season accordingly.
- 7
To assemble the soup, ladle the soup into bowls (or your roasted pumpkins) and top each bowl with a dollop of pesto, a sprinkle of pumpkin seeds, and if desired drizzle with coconut milk. Start slurpin!
- 8
To make the roasted pumpkin soup bowls. Remove the tops of the pumpkin and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt, and pepper. Place on a baking sheet and bake for 20-30 minutes or just until soft to touch but not falling in.
Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds
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About this Recipe
Ready for a truly unforgettable soup experience? Our Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds elevates a classic comfort food into a masterpiece of flavor and texture. This recipe isn't just a meal; it's an event, perfect for those seeking warmth, richness, and a delightful spicy kick.
What sets this pumpkin soup apart is its thoughtful layering of components. You'll discover the sweet, mellow depth of roasted garlic, a vibrant herbaceous sage pesto, and the unexpected crunch and heat from perfectly seasoned, spicy fried pumpkin seeds. Each element works in harmony to transform a simple pumpkin soup into something extraordinary and wholly satisfying.
Prepare for a velvety smooth soup, rich and creamy thanks to coconut milk and butter, with the natural sweetness of roasted pumpkin shining through. The roasted garlic introduces a savory counterpoint, while a delicate warmth from cayenne and red pepper flakes dances on your palate. The homemade pesto, bursting with fresh sage and parsley, adds a bright, aromatic lift. Finally, the spicy fried pumpkin seeds provide a textural crunch and a final flourish of savory heat, making every spoonful an adventure.
Customizing this soup is simple. If blue cheese isn't to your liking in the pesto, you can easily substitute it with feta or parmesan cheese for a different savory note. Feel free to adjust the cayenne pepper and crushed red pepper flakes to perfectly match your desired level of heat, from a gentle warmth to a fiery kick.
This robust and flavorful soup is ideal for a cozy autumn evening or as an impressive starter for a special gathering. Serve it in traditional bowls or, for a charming presentation, utilize small roasted pumpkin bowls.