This Creamy Roasted Pumpkin Soup combines sweet roasted kabocha squash, rich cream, and salty pancetta for the ultimate fall dish. It’s a pure comfort in a bowl.
The weather dipped below 80˚F (26.7˚C) for a few days last week, and for a brief moment, it finally felt like fall. I couldn’t resist making a cozy soup. I don’t cook soup very often, but this one turned out so good I even brought some over to my sister and brother-in-law to try.
When it comes to fall soups, pumpkin feels like the obvious choice. You see pumpkins everywhere this time of year, and it just feels right. The soup is creamy and velvety, layered with flavors. Sweetness up front, rich creaminess in the middle, and a final touch of umami. Honestly, I was surprised at how much I loved it.
Here are a few things to pay attention to when making it:
Pumpkin:
I used kabocha squash (also called Japanese pumpkin), which I’m most familiar with. It’s sweeter than butternut squash or other pumpkin varieties. You can usually find it in Asian supermarkets and some regular grocery stores.
To prep, split the pumpkin in half with a sharp chef’s knife or cleaver. On a sturdy cutting board, insert the knife tip near the stem, press down carefully, and cut all the way through. Rotate and continue cutting until it splits in two. Scoop out the seeds, rub the halves with olive oil, salt, and pepper, then roast with a few sprigs of thyme for about an hour, flipping halfway through. The pumpkin should be fork-tender when done. Roasting deepens the flavor and brings out the natural sweetness.
Let it cool slightly, then scoop out the flesh. Kabocha squash skin is edible, but I left it out to keep the soup a beautiful golden color.
Pancetta:
Pumpkin can lean sweet, so I wanted to balance it with some savory notes. I crisped pancetta dices in olive oil, then set them aside on paper towels. The rendered pancetta fat stayed in the pan, adding extra depth to the soup base.
The crispy pancetta bits make the best topping. Salty, crunchy, and just addictive. Truly the best finishing touch for the soup!
Blending
To get that silky-smooth texture, the soup needs blending. I used a hand blender. But a regular blender works too. Just be careful with hot liquids. The steam can build pressure and cause an explosion. To avoid this, blend in batches, remove the center piece of the lid, and cover with a kitchen towel, so steam can safely escape.
This soup is everything I want in fall: creamy, savory, and so satisfying. I was worried it might be too sweet, but the cream and pancetta bring the perfect balance. I can’t wait to make another batch once the weather cools down again! Who is ready for fall soup?
Creamy Roasted Pumpkin Soup
Ingredients
- 1 kabocha squash (about 2¾ lbs) (scrub clean with water and pat dried)
- 2 tablespoons olive oil (divided)
- 4 thyme stems plus more for serving
- 2 ounces pancetta (finely diced)
- 1 medium yellow onion (sliced)
- 2 garlic cloves (smashed and minced)
- 3 cups low-sodium chicken or vegetable broth
- 1 cup water
- 1 bay leaf
- ½ cup heavy cream plus more for serving
- ¼ teaspoon sugar (optional)
- Salt
- Ground black pepper
Instructions
- Preheat the oven to 375˚F (190˚C). Adjust the oven rack to one level below the middle. Line a rimmed baking sheet with aluminum foil. Set aside.
- Using a sharp chef’s knife, cut the squash in half. First by inserting the tip of the knife right next to the stem. With one hand holding the other side of the squash and another hand pressing down the knife. Cut until the knife reaches the bottom of the squash. Once you got that part split, rotate the pumpkin and continue cutting until it splits in two. Next, scoop out the seeds with a spoon. Discard the seeds or save for other uses.
- Rub the squash (with skin on) with 1½ tablespoons olive oil, salt and pepper on all sides. Transfer the squash cut-side-down on the prepared baking sheet. Place 4 thyme stems over the squash and roast in the oven until tender, about 1 hour, flipping over halfway through. Remove from oven and set aside to cool slightly, about 15 minutes.
- Once the squash is out of the oven, start on the soup. In a medium dutch oven over medium heat, warm ½ tablespoon olive oil. Add pancetta and sauté until golden brown. Transfer the pancetta to a plate lined with paper towels. Set aside.
- In the same dutch oven, remove most of the grease with a paper towel except for about 1 tablespoon. Add the onion and sauté until softened, about 4 minutes. Stir in the garlic and cook for 1 more minute. Add the broth, water and bay leaf. Bring to a simmer.
- Scoop out the flesh from the kabocha squash (that's ok if there is some thyme leaves) and add to the soup. Discard the squash skin and thyme stems. Simmer the soup for 15 minutes. Remove the bay leaf and discard.
- Remove the dutch oven from heat. Using a hand blender, blend until smooth. If using a regular blender, be extra careful, because blending hot liquid can be dangerous. Do it in batches. Before blending, remove the center piece on the blender lid. Cover with a kitchen towel. So steam can flow through the lid and no explosion.
- Transfer everything back to the dutch oven. Season the soup with salt, pepper and sugar if needed. Add ½ cup of heavy cream and stir to mix. No need to cook again. Transfer the soup to serving bowls. Drizzle with extra cream and top with crispy pancetta and little bit of thyme leaves. Serve immediately.
Notes
- Kabocha squash is also called Japanese pumpkin. It’s sweeter than western pumpkins. It’s also much smaller in size.
- The skin of kabocha squash is actually edible after cooking. But to keep the soup in bright yellow color, I remove the skin.
- If you can’t find pancetta, use bacon.
- Even though the heavy cream is cold, the soup remains hot once the cream is added. There is no need to bring back to boil, and you probably don’t want to. The cream could split when it’s too hot.
- Leftover can be stored in an airtight container in the fridge for 3 – 4 days. Reheat over medium-low heat until it just starts to simmer. Do not bring to a full boil (cream could split).
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