Roasted Jarrahdale Pumpkin Soup Recipe
Roasted until tender, then steeped in coconut milk, yellow curry powder, and chicken broth, this jarrahdale pumpkin soup recipe has the creamiest, smoothest texture with layers of warm spices. It's the perfect warm, cozy soup for lunch and is heaven with a little crusty bread or grilled cheese. Great for warming up on a cool winter night!
Equipment
- half sheet pan
- Parchment paper or silicone mat
- dutch oven or lrage pot
- immersion blender or food processor
- Very sharp knife
- Cutting board
Ingredients
- 5 cups Jarrahdale pumpkin roasted and mashed
- 1 can full-fat coconut milk 14 oz
- 1 1/2 tbsp curry powder
- 1 tsp kosher salt + extra for seasoning pumpkin during roasting
- 2 tbsp maple syrup or more, to taste
- 1 quart chicken stock
- 4 tbsp olive oil to drizzle over pumpkin wedges
Instructions
Roast Jarrahdale Pumpkin
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Slice wedges of jarrahdale pumpkin and remove seeds from inside. Poke with a fork and place cut side down on a sheet pan lined with parchment paper. Drizzle with olive oil and kosher salt.
- Roast for 45-60 minutes or until fork tender. Remove from the oven and allow the squash to cool to the touch.
- Remove skin from slices of squash and measure out in a measuring cup.
Make Soup
- Warm coconut milk, curry powder, maple syrup, and salt in a Dutch oven over medium heat. Stir occasionally.
- Once the coconut milk begins to bubble, add the mashed squash and stir to combine.
- Cover with chicken broth and let the mixture simmer for 10-20 minutes.
- Use an immersion blender to puree the squash and make the soup nice and creamy.
- Serve and enjoy!
Servings: 2.5 quarts