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Roasted Pumpkin Soup

Recommended tools: Wusthof Paring knife

Roasted Pumpkin Soup


1 small pumpkin (about 2 pounds), halved and seeded, seeds reserved
1 medium onion, diced
2 cloves garlic, smashed
2 stalks celery, cut into 1/2 inch pieces
4 tablespoons butter (or substitute EVOO for vegan option)
1 pinch cinnamon
1 sprig sage
1 teaspoon tarragon, chopped
4 cups cold water
2 quarts buttermilk
2 tablespoons extra virgin olive oil
  Salt and pepper, to taste

Cooking Instructions

1. Rinse the pumpkin seeds with water and let dry.

2. Lightly coat in salt and 1 tablespoon olive oil.

3. Bake in oven at 350 degrees for 5 to 10 minutes or until golden. Reserve for garnish.

4. Lightly oil with a tablespoon of olive oil and season the pumpkin with salt and pepper; then on a sheet tray roast in oven at 375 degrees for 30 minutes or until tender.

5. Let pumpkin rest and score the flesh to make removing it easier.

6. Melt butter in stock pot and add in onions. Allow onions to sweat for about a half hour, but make sure they do not get any color.

7. When onions start to become translucent, add garlic, celery, sage, tarragon, and cinnamon.

8. Cook on medium low for about 20 minutes or until celery is softened.

9. Add pumpkin flesh and continue cooking for 5 minutes.

10. Add water and season with salt to taste and bring to a simmer.

11. When at a simmer, remove from heat and add 2 quarts of buttermilk, then blend in a blender or food processor until smooth. Start on the lowest setting and gradually increase to full speed. Blend for at least 3 minutes.

12. Garnish soup with toasted pumpkin seeds. Makes 4 servings.

Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Jonathan Sawyer, Chef and Owner of The Greenhouse Tavern and Noodlecat, Cleveland OH.

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