Warm up with this delicious and comforting creamy pumpkin soup recipe. Made with fresh, wholesome ingredients.
- 2 (3- to 3 1/2-pound) whole orange pumpkins (sugar or pie pumpkins)
- 1 1/2 cups dry white wine
- 2 teaspoons canola oil
- 1 cup raw pepitas
- 2 1/4 teaspoons fine sea salt, divided
- 3/4 cup plus 2 tablespoons butter divided
- 3 1/2 cups water
- Preheat oven to 450°F.
- Line a large rimmed baking sheet with aluminum foil.
- Place whole pumpkins on baking sheet.
- Bake in preheated oven until very tender, about 45 minutes.
- Meanwhile, pour wine into a small saucepan.
- Bring to a boil over medium-high.
- Boil, without stirring, until wine has reduced by about half, about 10 minutes. Keep warm; set aside.
- Heat oil in a small skillet over medium-high.
- Add pepitas, and cook, stirring often, until seeds are puffed, about 4 minutes.
- Transfer to a plate lined with paper towels, and sprinkle with 1/4 teaspoon salt; set aside.
- In the same skillet, melt 7 tablespoons butter over medium.
- Cook, stirring often, until butter browns, about 6 minutes. Set aside.
- Remove skin and stems from pumpkins, and cut pumpkins in half.
- Scoop out and discard seeds.
- Working in 3 batches, combine hot pumpkin, 3 1/2 cups water, and remaining 7 tablespoons butter in a blender.
- Remove center piece of blender lid to allow steam to escape. Place a clean towel over opening.
- Process until smooth, about 1 minute per batch.
- Transfer mixture to a large bowl.
- Stir in reduced wine and remaining 2 teaspoons salt.
- Sprinkle servings with sautéed pepitas, and drizzle with brown butter.
Chef's note: Soup can be made up to 2 days in advance and stored in an airtight container in refrigerator. Reheat in a Dutch oven over medium. Make sautéed pepitas and brown butter just before serving.