Delicious, creamy pumpkin soup with walnut biscotti! Made with whole roasted pumpkin, garlic, cream, and fresh herbs and topped with the best sweet/salty walnut biscotti.

Is autumn happening if a lush, beautiful, creamy, delicious pumpkin doesn’t grace your table? Would the soup series count if you didn’t slowly stir this soft, rich, golden little number?

Well, we’re here to ensure that this simple round pumpkin soup fulfills all the season’s promises.

It’s very simple, even roasting a whole (small) pumpkin. The flavor of the soup is very luxurious, and the walnut chips inside are sweet with a hint of spicy. The texture and flavor are fantastic. Do you still want a little shredded Gruyere on top so you can see the salty little cheese once in a while? Of course, you do. Why do you ask? Some fresh thyme to add color and flavor? You’re right.

Minimum ingredients, maximum flavor

As you may or may not know, we people here are very fond of pretending to be trendy, and this soup falls into that category. The ingredients list for these fall flavors is short. Even the roasting process looks gorgeous, roasting two and a half squash with garlic and herbs, but it’s just a case of mincing, scooping, and patting on the pan. Then, fill your kitchen with those mellow, lovely autumn smells.

But what you get when you’re done roasting is a delicious pumpkin mixed with garlic, thyme, caramelized roasted garlic cloves, and soup, then slowly adding a little cream until silky. This is the stuff of dreams, folks.

Yes, a roasted pumpkin!

We recommend you use a whole baby pumpkin if you can because:

• It’s straightforward, much more robust, much more complex.
• That’s true. Damn it. Beautiful.
• It would help to roast the garlic because its flavor is A+ delicious.
• That golden pot of roasted squash, filled with sprigs of garlic and thyme, will make you feel like a fall food star. “You deserve it.

Roasting a whole gourd is also an exciting fall activity. But if you don’t have a gourd and don’t want to pull one out of a decorative display case on your porch, you might use a canned pumpkin, but we have yet to test that. This would require transferring everything to the stove and not involving baking the pumpkin garlic, which is a sad loss.

How to make pumpkin soup from scratch

We first came up with this method/idea by watching an ancient video by Gordon Ramsay on YouTube, which was full of all kinds of festive atmosphere. Gordon (Can we call him Gordon?) A larger, very festive pumpkin was used, but we love these cute little sugar pumpkins, which are about the size of butternut squash (or use it if you want to make soup this way). It takes about 45 minutes to cook, but it depends on the size of the pumpkin. Bake, mix, assemble, eat. We like simple road maps.

1. Cut the squash in half, gut it out, and place it on a baking sheet.
2. Cut the garlic in half, remove the confetti, and rub it around the pumpkin first. Then, put it in the pumpkin with the thyme and drizzle it with oil. Take a picture.
3. Roast it, then scoop the meat and puree it with a few cloves of garlic and broth until smooth.
4. Transfer the puree to your stovetop, add half and half, and season to taste.
5. Always enjoy.

Now that it’s ready, you can start deciding on ingredients. You know we love ingredients: cheese, thin apple slices, more herbs, crunchy roasted kale slices, all of that. You won’t regret making some toasted walnut pretzels for this. Just do it, okay? A commitment?

Let’s talk about walnut pretzels

We could write an entire love letter to these walnut pretzels. Like, they’re very friendly. They’re borrowed from the pumpkin pasta of years ago and need to get back into the rotation. Give the cute little squash a quick toss in the pan while you bake it.

Once the walnuts are nicely toasted, toss them in the pan, sprinkle with a bit of brown sugar/chili butter, sprinkle with salt and pepper, and let them soak inside to become the most delicate shortbread.

In each bite of the velvety smoothness of the soups, a subtle peek into their deliciousness, the slight sweetness, and the nutty crispness diminishes the soup’s richness. Walnut pretzels, you have our hearts.

And this soup. We want to marry this bright and beautiful autumn any time.

Pumpkin soup: Frequently asked questions

Can I use canned pumpkin?

Yum’s kitchens have yet to test a canned pumpkin soup version. This method may work, but it’s important to note that it requires transferring the soup to the stove, so you miss out on some delicious baking flavors.

Do you have any extra ingredient ideas? I’m allergic to nuts.

Crumbled bacon slices, pumpkin seeds, or some homemade croutons are great!

Can I freeze this soup?

Absolutely! The soup freezes perfectly.

1. Preheat the oven to 400 degrees. Cut the pumpkin or squash in half (use the pumpkin side to side; use the pumpkin lengthwise). Scoop out the seeds and pulp from each half. Use a knife to score the pumpkin’s surface or squash so that all the flavors get into it nicely as it grills. Place on a baking sheet.
2. Remove most of the papery stuff from the garlic. Cut in half (from side to side). Rub the garlic on the surface of the pumpkin or squash. Stuff thyme and garlic into each cavity. Drizzle with olive oil and some salt. Bake for 45 minutes (more or less, depending on the size of the squash).
3. Meanwhile, combine the butter, brown sugar, salt, and pepper in a small bowl. When the oven timer goes off, add the walnuts to the pot (along with the squash) and cook for another 8-10 minutes.
4. Mix the toasted walnuts with butter and brown sugar and place on a baking sheet. Remove the herbs; Scoop the squash or pumpkin flesh into a blender and add 3-4 roasted garlic cloves. Add about 1 cup broth and puree until very smooth (you may need to do this in batches, adding more broth as you thin to your desired consistency).
5. Place the puree in a saucepan. Season with salt, add half and half and adjust to your liking.
6. Serve a smooth, mellow, delicious soup topped with brown sugar walnut crisps, grated Gruyere cheese, grated apple, thyme, or whatever you like. (I like them all.)