I’m an equal opportunity soup person. Meaning not only do I like all types of soup, I like soup year round. If there’s a choice of soup or salad well that’s an no brainer for me. It’s always soup. I do tend to gravitate to cream based soups. They’re calorie free aren’t they? No? Sigh, well I’m already hooked so I’m going to ignore that little tidbit. This creamy roasted pumpkin soup is high on my fall favorites list. Didn’t I mention that we’d be putting roasted pumpkin to good use. So far we’ve already used it to make Roasted Pumpkin Risotto with Pancetta and now we’re using it as the base for this soup.
A cup is a great start to your meal or grab a bigger bowl, add a side salad and you’ve got yourself a meal. This version is vegetarian but if you don’t have any vegetable stock you can absolutely substitute chicken stock and if you happen to have some bacon or pancetta around, little crispy bits would make a great garnish and give a little bite to this soups silky texture. Of course if you’re aiming for vegetarian well that’s not really an option is it. Sorry.
TIP: Roast a few pumpkins at a time and refrigerate the leftovers. You’ve already got the oven on so make good use of it. Candied pecans or dark brown sugar would also be great garnishes as is a few slices of nice toasty baguette.
Now I’m ready for another bowl of soup. How about you?