Creamy Pumpkin Soup

Ingredients

• 1 medium B.C. pie pumpkin (about 2–2.5 lbs), peeled, seeded, and cubed
• 4-6 cloves of B.C. garlic
• 1 tbsp red chili flakes (optional)
• 1 tsp salt
• 2 tbsp olive oil
• 1 tbsp Avalon Dairy butter
• 1 cup chopped B.C. white onion
• 3 cups chicken or vegetable broth
• ½ cup Avalon Dairy heavy cream (or more to taste)
• 1 tsp smoked paprika (optional, for depth)
• ½ tsp turmeric powder
• 1 tsp salt
• ½ tsp freshly cracked black pepper, to taste
• Pumpkin seeds or a drizzle of cream (optional garnish)

Preparation

1. Roast the pumpkin and garlic. Preheat the oven to 400°F (200°C). Toss cubed pie pumpkin and garlic cloves with olive oil, salt, and red chili flakes. Spread out on a baking sheet. Roast 25–30 minutes until pumpkin and garlic are slightly charred but still soft.
2. Build the soup base. In a heavy pot, heat butter on medium heat. Add onion and sauté until soft and golden – approximately 5 minutes. Add the roasted garlic and pumpkin to the same pan and mix well
3. Simmer and blend. Add the broth to the pumpkin mixture. Bring to a gentle boil, then lower the heat. Simmer the soup for 10 minutes. Purée with an immersion blender, or in a traditional blender and return the mix to the same pan. Stir in the Avalon Dairy heavy cream, paprika, turmeric salt, and pepper. If your soup feels too thick you can add more broth to thin it out to your liking.
4. Finish. Garnish with another drizzle of cream or roasted pumpkin seeds. Pair with a samosa grilled cheese sandwich for a comforting fall meal

Tips

This soup is particularly great for busy households thanks to its make-ahead potential. The roasted pumpkin and garlic can be prepared in advance and stored either in the fridge for up to a week, or in the freezer for up to 3 months. When you are ready to use, just start from step 2 of the recipe. Perfect for busy weeknights!

Watch Raj make this recipe and more at @eatdrinkbuybc.

Find more Buy BC recipes.