Pumpkin Soup with Toasted Pepitas

About This Recipe

Pumpkin soup is one of the most common homemade soups in Australia, made from Jap or Kent pumpkin — the dense, sweet varieties widely sold there — roasted first to concentrate their natural sugars before being simmered and blended smooth. Roasting rather than boiling the raw pumpkin is the technique that separates a genuinely flavorful soup from a watery, bland one. A simple base of sauteed onion and garlic, a splash of stock and a swirl of cream at the end keeps the pumpkin's flavor front and center rather than masking it with heavy spicing. Blended until completely silky, the soup should coat a spoon without being gluey, and a scatter of toasted pepitas on top adds crunch and a nutty contrast to the smooth texture. It's the kind of soup found at Australian cafes and family tables alike through autumn and winter, simple enough for a weeknight and good enough to serve guests.

Ingredients

Serves 6

• 3 lbKent or butternut pumpkin(peeled and cubed)
• 3 tbspolive oil
• 1yellow onion(diced)
• 3 clovesgarlic(minced)
• 4 cupsvegetable stock
• 0.5 cupheavy cream
• 1 tspfine sea salt(to taste)
• 0.25 tspnutmeg
• 0.33 cuppepitas (pumpkin seeds)(toasted, for serving)

Instructions

1. 1

   Roast the pumpkin

   Toss the pumpkin cubes with 2 tbsp olive oil and a pinch of salt. Roast at 400°F for 30-35 minutes until deeply caramelized at the edges.

   Roasting concentrates the pumpkin's natural sugars — boiling it raw gives a noticeably flatter, more watery soup.

2. 2

   Saute the aromatics

   In a large pot, heat remaining oil and cook onion 6-7 minutes until soft, then add garlic and cook 1 minute more.

3. 3

   Simmer

   Add the roasted pumpkin and stock. Bring to a simmer and cook 10 minutes to let the flavors meld.

4. 4

   Blend

   Blend the soup until completely smooth using an immersion blender or working in batches in a stand blender.

5. 5

   Finish

   Stir in cream and nutmeg, and season with salt to taste.

6. 6

   Toast the pepitas

   While the soup finishes, toast pepitas in a dry skillet over medium heat for 2-3 minutes until they start to pop.

7. 7

   Serve

   Ladle into bowls and scatter toasted pepitas over the top.

Variations

• •

  Add a spoonful of curry powder or ginger for a spiced version popular at Australian cafes.

• •

  Swap cream for coconut milk for a dairy-free version with a slightly sweeter finish.

• •

  Top with crispy fried sage leaves instead of pepitas for an autumn-forward presentation.

Storage

Refrigerate up to 5 days or freeze up to 3 months. Reheat gently on the stove, stirring, and add the pepitas fresh each time rather than storing them on the soup.

Frequently Asked Questions