Emulsifier Free Roasted Pumpkin Soup

Total time1 hr

Prep time15 min

Cook time45 min

4.7

(27)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 lb sugar pumpkin or kabocha squash, peeled, seeded, and cut into 1-inch cubes (about 5 cups raw)
3 tbsp garlic-infused oil, divided
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
4 scallions, green tops only, thinly sliced
1 tsp ground cumin
½ tsp ground ginger
¼ tsp ground cinnamon
3 cups chicken broth
1 cup water
½ cup heavy cream
1 tbsp maple syrup

For serving

pumpkin seeds (pepitas), toasted (optional)
fresh chives or scallion greens, thinly sliced (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the pumpkin cubes on a large baking sheet in a single layer. Drizzle with 2 tablespoons of the garlic-infused oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss to coat evenly.
2
Roast the pumpkin for 25–30 minutes, flipping once halfway through, until the cubes are tender when pierced with a fork and the edges are golden brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!