Creamy Roasted Acorn and Pumpkin Soup

There’s something truly special about a warm bowl of Creamy Roasted Acorn and Pumpkin Soup on a chilly fall evening. I remember the first time I made this soup; the rich aroma of roasting acorn squash filled my kitchen, and I felt a sense of comfort wrapping around me like a cozy blanket. Each spoonful is a nostalgic trip back to family gatherings during Thanksgiving, where laughter and good food filled the air. The vibrant colors of the squash and pumpkin remind me of the changing leaves outside, painting a perfect autumn picture. This recipe is more than just a meal; it’s a way to embrace the season and share warmth with loved ones. Whether you’re stirring it on a quiet Sunday or serving it at a festive gathering, this soup brings people together.

Key Ingredients for Creamy Roasted Acorn and Pumpkin Soup

The ingredients in this soup are what truly elevate it to a comforting classic. Each one plays a vital role in contributing to the depth of flavor and creaminess. The star players, such as the roasted acorn squash and pumpkin puree, create a luscious base, while the herbs and seasonings bring everything together beautifully.

• 4 tbsp olive oil: This healthy fat is essential for roasting and sautéing, enhancing the flavors of the other ingredients and adding richness.
• 3 cloves garlic: Minced garlic infuses the soup with aromatic goodness, providing warmth and depth.
• 2 green onions: These add a mild onion flavor, perfect for balancing the sweetness of the squash and pumpkin.
• 1 tsp salt: A crucial ingredient to enhance and bring out the natural flavors of the soup.
• 1 tsp ground sage: This herb offers an earthy, warm flavor that complements the squash beautifully.
• 1/2 tsp thyme leaves: Thyme provides a subtle hint of freshness, enhancing the overall aroma of the soup.
• 4 cups chicken broth: This serves as the soup’s base, adding moisture and a savory depth.
• 1 acorn squash: Roasted until tender, this squash lends its sweet, nutty flavor to the soup.
• 2 cups pumpkin puree: Adds creaminess and a rich, vibrant color to the soup.
• 1 cup heavy cream: This gives the soup a luscious, creamy texture that’s totally irresistible.
• Black pepper: Freshly ground, it adds a hint of spice and enhances the flavors of the soup.
• Sour cream: A dollop on top before serving adds tanginess and creaminess.
• Pumpkin kernels: These provide a delightful crunch and a nutty flavor when sprinkled on top.

The Process for Making Creamy Roasted Acorn and Pumpkin Soup

Let’s dive into the heart of this recipe. Making Creamy Roasted Acorn and Pumpkin Soup is a delightful process that fills your kitchen with warm aromas. Follow these steps, and you’ll find that it’s not just about the cooking—it’s about the joy of creating something delicious.

1. Preheat your oven to 400 degrees F. This temperature is perfect for roasting, ensuring the acorn squash caramelizes beautifully.
2. Take your acorn squash and carefully cut it in half. Make sure to scoop out the seeds; they can be saved for roasting later! Drizzle the cut sides with olive oil, then sprinkle with salt and freshly ground black pepper. Placing the squash cut side down in a baking dish and covering it with tin foil helps retain moisture, creating that tender texture we love.
3. Roast the squash in the oven for about 30 to 40 minutes, or until it’s fork-tender. Keep an eye on it; the goal is to caramelize the sugars in the squash, making it sweet and delicious.
4. While the squash is roasting, grab a large pan and heat the remaining olive oil over medium heat. Add in the garlic and green onions, sautéing until they’re fragrant and soft—about five minutes does the trick.
5. Next, stir in the salt, ground sage, and thyme leaves. This mixture creates a fragrant base that really elevates the soup’s flavor.
6. Pour in the chicken broth and stir to combine. Bring this mixture to a gentle boil, then reduce the heat, cover it, and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.
7. Once the squash is done roasting, remove it from the oven. Let it cool slightly before peeling away the skin. Chop the flesh into coarse pieces and add it, along with the pumpkin puree, to the broth mixture. Stir it all together, cover it again, and let it simmer on low for another 10 minutes.
8. Now comes the fun part! Use an immersion blender to blend the soup until it’s creamy and smooth. If you don’t have one, you can carefully transfer batches to a blender, but be cautious of the hot liquid.
9. After blending, return the soup to the pan. Stir in the heavy cream until it’s evenly combined. You can adjust the consistency with a bit more broth if it’s too thick.
10. Finally, serve your soup hot, topped with a dollop of sour cream and a sprinkle of pumpkin kernels. This adds a lovely crunch and makes the dish visually appealing.

Tips for Success

To ensure your Creamy Roasted Acorn and Pumpkin Soup turns out perfect, keep these tips in mind:

• Check for Tenderness: Always test the acorn squash for tenderness with a fork. It should be easily pierced when ready.
• Season to Taste: Don’t hesitate to adjust the seasoning. Taste the soup after blending and add more salt or pepper as needed.
• Use Fresh Ingredients: Fresh garlic and herbs will elevate your soup’s flavor significantly.
• Don’t Rush the Blending: Blending is key to a creamy texture. Take your time to ensure everything is well combined.
• Garnish Creatively: Experiment with different toppings like toasted nuts, croutons, or a drizzle of olive oil for added flavor and texture.
• Stir Gently: If using an immersion blender, blend gently to avoid splattering. A smooth consistency is what we’re aiming for.
• Mind the Cream: If using less heavy cream, adjust the broth accordingly to maintain the soup’s desired consistency.

What Complements This Creamy Roasted Acorn and Pumpkin Soup

Serving Creamy Roasted Acorn and Pumpkin Soup can be as creative as the recipe itself! Here are some ideas to enhance your dining experience:

• Salads: Pair this soup with a light arugula or mixed greens salad topped with a lemon vinaigrette for a refreshing contrast.
• Crusty Bread: Serve with slices of warm crusty bread or a baguette for dipping—nothing beats the combination!
• Cheese: A sprinkle of feta or goat cheese can add a delightful tang that complements the sweetness of the soup.
• Occasions: This soup is perfect for cozy family dinners or festive gatherings like Thanksgiving, where it can serve as an inviting starter.
• Seasonal Pairings: Consider serving it alongside roasted vegetables or a fall-inspired risotto for a complete meal.
• Leftovers: Store any leftover soup in the fridge for up to three days or freeze it for a quick meal later.
• Garnishes: Experiment with different garnishes like sesame seeds or roasted red pepper flakes for an added kick.

FAQ

Conclusion

In essence, Creamy Roasted Acorn and Pumpkin Soup is a delightful celebration of fall flavors that warms both the heart and soul. Its rich, creamy texture paired with sweet roasted vegetables creates a comforting dish perfect for chilly days. I encourage you to try this recipe at home; it’s not only easy to make but also a fantastic way to bring loved ones together around the dinner table. So grab your ingredients, and let’s make some delicious memories together!

Creamy Roasted Acorn and Pumpkin Soup

The ultimate comfort food, Creamy Roasted Acorn and Pumpkin Soup is perfect for fall evenings. This rich, creamy soup combines the sweetness of roasted acorn squash with the depth of pumpkin puree, creating a dish that’s both satisfying and easy to prepare. Serve it warm with a dollop of sour cream and crunchy pumpkin kernels for an inviting meal that you will want to make tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 4 tbsp olive oil
• 3 cloves garlic
• 2 green onions
• 1 tsp salt
• 1 tsp ground sage
• 1/2 tsp thyme leaves
• 4 cups chicken broth
• 1 acorn squash
• 2 cups pumpkin puree
• 1 cup heavy cream
• black pepper
• sour cream
• pumpkin kernels

Equipment

• Large Pot
• Blender
• Food Processor
• Saucepan
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Baking Sheet

Method

 

1. Preheat your oven to 400 degrees F. This temperature is perfect for roasting, ensuring the acorn squash caramelizes beautifully.
2. Take your acorn squash and carefully cut it in half. Make sure to scoop out the seeds; they can be saved for roasting later! Drizzle the cut sides with olive oil, then sprinkle with salt and freshly ground black pepper. Placing the squash cut side down in a baking dish and covering it with tin foil helps retain moisture, creating that tender texture we love.
3. Roast the squash in the oven for about 30 to 40 minutes, or until it's fork-tender. Keep an eye on it; the goal is to caramelize the sugars in the squash, making it sweet and delicious.
4. While the squash is roasting, grab a large pan and heat the remaining olive oil over medium heat. Add in the garlic and green onions, sautéing until they’re fragrant and soft—about five minutes does the trick.
5. Next, stir in the salt, ground sage, and thyme leaves. This mixture creates a fragrant base that really elevates the soup’s flavor.
6. Pour in the chicken broth and stir to combine. Bring this mixture to a gentle boil, then reduce the heat, cover it, and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.
7. Once the squash is done roasting, remove it from the oven. Let it cool slightly before peeling away the skin. Chop the flesh into coarse pieces and add it, along with the pumpkin puree, to the broth mixture. Stir it all together, cover it again, and let it simmer on low for another 10 minutes.
8. Now comes the fun part! Use an immersion blender to blend the soup until it’s creamy and smooth. If you don’t have one, you can carefully transfer batches to a blender, but be cautious of the hot liquid.
9. After blending, return the soup to the pan. Stir in the heavy cream until it’s evenly combined. You can adjust the consistency with a bit more broth if it’s too thick.
10. Finally, serve your soup hot, topped with a dollop of sour cream and a sprinkle of pumpkin kernels. This adds a lovely crunch and makes the dish visually appealing.

Notes

• Storage: Store any leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stove.
• Freezing: You can freeze this soup for up to three months. Just ensure it’s in a suitable freezer container.
• Variations: Add a splash of coconut milk for a tropical twist or incorporate different spices like cumin for a unique flavor.
• Serving Size: Adjust your servings based on how many guests you have; this soup is perfect for large gatherings.
• Garnish: Try adding fresh herbs like parsley or chives for a fresh touch.

Previous PostOrange and Raspberry Fruit Water

Next Post Spaghetti Squash Primavera

Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.