Flaviella. A Big Bend kitchen almanac
Early fall on the Gulf  ·  October

Roasted Pumpkin & Sweet Potato Soup with Toasted Pecans

The farm stands along US-90 put out pie pumpkins the first week of October, stacked next to the last of the sweet potatoes. Roasting both before they ever touch the pot is what gives this soup its depth — the edges caramelize and the whole kitchen smells like fall. Toasted pecans on top add the crunch, and a squeeze of fresh citrus keeps it from tasting heavy.

Prep
15 min
Cook
50 min
Total
1 hr 5 min
Serves
6
Level
Easy
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Creamy roasted pumpkin soup in a white ceramic bowl
Photo: Ruth Georgiev, Unsplash

Ingredients

Serves 6. Tick items off as you go.

Method

  1. Heat the ovenHeat the oven to 425°F and line a large rimmed baking sheet with parchment.
  2. Roast the vegetablesToss the pumpkin, sweet potato, onion and garlic with the olive oil, salt and pepper. Spread in a single layer and roast 30–35 minutes, turning once, until tender and browned at the edges.
  3. SimmerSqueeze the garlic from its skins into a large pot. Add the roasted vegetables, cumin, smoked paprika and stock. Bring to a simmer over medium heat and cook 10 minutes.
  4. BlendBlend until completely smooth with an immersion blender, or in batches in a countertop blender with the lid vented.
  5. FinishStir in the cream and citrus juice. Thin with a little water or stock if needed, and season with more salt to taste.
  6. ServeLadle into bowls and top with toasted pecans and a few sage leaves.

Kitchen notes

  • Toast pecans in a dry skillet over medium-low heat for 4–5 minutes, shaking often.
  • The soup keeps 4 days refrigerated and freezes well for 3 months — freeze it before adding cream.
  • Make it vegan with coconut milk and vegetable stock.

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