Sour Cream Roasted Pumpkin Soup

One thing I love most about fall is the cooking and all of the fall veggies. I have to admit, I am a winter vegetable kind of girl. Brussels sprouts,cabbage, beets, sweet potatoes, squash and pumpkins. Maybe it’s my eastern European heritage, but I love all of them… Especially as this Sour Cream Roasted Pumpkin Soup.   There is something about when you oven roast pumpkins that really brings out their flavor (you can also use a Butternut or Acorn squash if you can’t find sugar pumpkins.).

Pumpkins are one of those veggies that does well both sweet and savory, it’s not just for pie or lattes! Pumpkin soup is the perfect way to highlight that savory element.

What I love most about this Roasted pumpkin soup with sour cream recipe is it uses pre-made, store bought sausages and dried herbs, so it’s even easier!

This is a mish-mosh recipe of different pumpkin soup recipes I’ve tried. The weirdest and best thing is the maple syrup. When you pour it in, it feels a bit like an Elf moment (which is one of my favorite movies ever.) and really wrong, but it really does add some great depth to the soup and cuts any acidity. Make sure you use real maple syrup too, not the stuff with corn syrup.

To make this roasted pumpkin soup you’ll need:

Store bought chicken and kale sausages pre-cooked and diced. About 6. , 1 medium pumpkin roasted or approximately 4-5 cups of roasted pumpkin , 1 1/2 quarts of chicken stock, salt to taste,  1/2 cup grated Parmesan cheese, 2 TBSP french thyme, 2 TBSP sage, 1/2 cup of amazing maple syrup like from here , pepper to taste , approx. 2 TBSP sour cream to finish in each bowl

To Roast the Pumpkin

Prepare your pumpkin by washing the outside, cutting it in half and scooping out the seeds, coating it with cooking oil and roasting it on a baking sheet pan at 400 degrees until soft and slightly roasted-looking on the edges. Poke a few holes in the rind so it can let steam escape like when cooking a baked potato. Let cool.

Puree the cooled pumpkin with chicken stock until smooth and silky (it should scoop easily out of the shell) with either an immersion blender, or regular blender until smooth.

Add to soup pit and heat to simmer, stirring occasionally adding: Parmesan cheese, thyme, sage, syrup, salt, pepper. Add more or less stock to soup depending on consistency desired. It should have a velvety, creamy texture and not be to “soupy”.

Add cooked and diced chicken sausage. Simmer soup on low/medium for approximately 45 min to an hour to incorporate flavors, carefully stirring to prevent burning.

Once the soup is finished, serve and add a dollop of sour cream to bowl  and stir in. The sour cream adds a creamy, smooth tang to the roasted pumpkin soup.

This is so yummy and savory, and it’s even better the next day once the flavors have had a chance to mingle and to seep into each other overnight.

I hope you enjoy!.