Roasted Pumpkin Soup

Pumpkin Soup Recipe

By: Sheilah Kaufman

This is the time of year I start collecting new cookbooks, looking for dishes for the holidays and to welcome the New Year. This year, I found Soup for Syria: Recipes to Celebrate Our Shared Humanity. This cookbook was published to help UNHCR provide food for the refugees. This dynamic cookbook offers readers and home chefs the opportunity to do something to alleviate human suffering while learning how to make some of the worlds most delicious soups. It includes over 80 chefs from all over the world, including: Anthony Bourdain, Alice Waters and Paula Wolfert. I found this recipe, by Paola Skaff Alford, irresistible and would like to share it with you!


  • 6 1/ 2 lb. pumpkin, halved, seeded, cleaning out inside leaving just the flesh
  • 3 tbsp. vegetable oil
  • 2 medium onions, chopped
  • 2 leeks, trimmed and chopped
  • 1 tsp. sugar
  • 1 tbsp. butter
  • 1 tsp. ground cardamom
  • pinch of nutmeg
  • 8 1/ 2 cups vegetable stock
  • 1 cup cream
  • salt to taste
  • freshly ground pepper
  • croutons for garnish, optional

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Place pumpkin upside down on the baking sheet. Roast for about 90 minutes or until tender by poking it with a fork. When tender, scoop out the flesh and discard the shell. Coarsely chop the flesh and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the chopped onion and leeks. Sauté for 2 to 3 minutes, stirring occasionally. Add the sugar and butter and cook for 20 minutes, stirring frequently until caramelized, then stir in the pumpkin.

Add the spices and stock, mix well, and bring to a simmer. Cook over medium heat until the pumpkin flesh is soft and breaking down.

Puree the soup using a stick blender, food processor, or blender.

Return soup to a clean pot set over low heat and gently stir in the cream. Add salt and pepper to taste and serve hot garnished with croutons, if desired.

Serves 6 to 8

Soups for Syria can be purchased here.

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A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for The Library of Congress, The National Book Festival, Epcot’s Food and Wine Festival  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website here!