Roasted Pumpkin Soup - Rombauer Vineyards
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Roasted Pumpkin Soup

joy of cooking

Prep Time:

30 Minutes

Cook Time:

90 Minutes

Total Time:

120 Minutes


  • 1 small pumpkin (about 31/2 pounds)
  • 3 tablespoons butter or vegetable oil
  • 2 large leeks
  • 6 cups chicken or vegetable stock or broth
  • (Up to 1 tablespoon curry powder or Garam Masala)
  • 1 teaspoon salt
  • Croutons
  • Reserved toasted seeds

1Step 1 - Prepare Baked or Roasted Pumpkin

  • Preheat oven to 375 degrees Fahrenheit.
  • Halve, quarter, or cut into slabs the pumpkin.
  • Remove any seeds and strings.
  • Arrange the squash cut side up in a baking pan.
  • Add 1/4 inch water to the pan and cover with foil.
  • Bake until the squash is tender when pierced with a think knife, 30-45 minutes.

2Step 2 - Heat in a soup pot over medium heat: 

  • 3 tablespoons butter or vegetable oil.
  • Add 2 large leeks, halved lengthwise, and thinly sliced
  • Cook, stirring, until the leeks are tender but not browned. About 5 minutes.

3Step 3 - Stir In

  • Scrape the cooked squash flesh from the skin and stir it in.
  • Add 4 cups chicken or vegetable broth.
  • Up to 1 tablespoon curry powder or Garam Masala.
  • Bring to a simmer and cook for 20 minutes to marry the flavors, stirring and breaking up the squash with a spoon.

4Step 4 - Puree the Soup

  • Puree the soup with an immersion blender or in batches in a food processor, until smooth.
  • Return to the pot and stir in:
    • 2 cups chicken or vegetable broth. Enough to reach desired consistency.
    • 1 teaspoon salt, or to taste.

5Step 5

  • Heat through.
  • Serve garnished with croutons and/or reserved toasted seeds.

We'll cheers to that

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