Waiting for Roasted Pumpkin Soup with Toasted Pumpkin Seeds

Roasted Pumpkin Soup with Toasted Pumpkin Seeds

Roasted Pumpkin Soup with Toasted Pumpkin Seeds: Some for roasting some for toasting. I stole that joke from Waiting for Guffman.

In the movie, the line is: “Stools: Some for selling some for keeping.

I’m laughing just thinking about it. I think I’ll attach the video after the jump. I realize stools and Guffman having nothing to do with Roasted Pumpkin Soup. But hey, it’s my blog and you’re stuck with it.

Roasting. Toasting. Now that I stop to think about it, my joke is even funnier than Guffman’s. Tastier too. Selling. Keeping. It doesn’t even rhyme. Who wants to eat a stool anyway? Roasted Pumpkin Soup sounds way more delicious.

Roasting and toasting may rhyme in this Roasted Pumpkin Soup with Toasted Pumpkin Seeds recipe, but they’re entirely different cooking processes. The roasting refers to the pumpkin itself. The flesh is roasted in the oven before being pureed into a flavorful autumnal vegetarian broth. The toasting comes with the seeds. These are done on top of the stove. It’s a fun process and will make you feel very seasonal I promise.

I’m being very silly here. But this Roasted Pumpkin Soup is crazy delicious. Don’t let whatever feelings you have for or against Guffman (the movie) sway your opinion about this soup. Because Guffman may make it funny, but roasted and toasted pumpkin makes it one serious bowlful.

Roasted Pumpkin Soup with Toasted Pumpkin Seeds

Come to think of it though, this recipe has more in common with Waiting for Guffman than I first thought. Just like Corky St. Clair, we bloggers take ourselves so damn seriously without any thought for how the outside world sees us. And I mean that in the most loving way. GREG

Roasted Pumpkin Soup with Toasted Pumpkin SeedsRoasted Pumpkin Soup with Toasted Pumpkin Seeds | Sippity Sup

Kabocha Pumpkin Soup with Toasted Pumpkin Seeds 

Print This Recipe Total time Yield 8Source Adapted from CIA GreystonePublished

The soup may be made ahead up to one day. Store the completely cooled soup covered in the refrigerator. Gently reheat before serving.

Pumpkin Soup


  • 1 kabocha pumpkin (or other orange flesh winter squash) about 4 ½ pounds
  • 4 tablespoon olive oil (divided)
  • 1 tablespoon kosher salt (plus more for seasoning, as needed)
  • 1 pinch cayenne pepper
  • 2 cinnamon sticks (broken into large pieces)
  • 2 star anise pods
  • ¼ teaspoon anise seeds
  • ¼ teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 1 (2‑inch piece) fresh ginger (roughly chopped)
  • 2 medium yellow onions (peeled, halved and thinly sliced)
  • 8 cup vegetable stock
  • ¼ teaspoon white pepper (plus more for seasoning , as needed)


Place the oven rack in the center position and preheat the oven to 400 degrees F.

Cut the pumpkin in half. Scrape out the seeds and fibers; set them aside. Rub the cut surface of the pumpkin with about 1 tablespoon olive oil. Place it, cut side down, on a parchment-lined baking sheet. Roast the pumpkin in the heated oven until very tender, and beginning to collapse upon itself; about 50 minutes. Set aside to cool somewhat.

Meanwhile, rinse the pumpkin seeds removing as much of the pulp and fibers as possible. Dry well between layers of paper towel. Heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add pumpkin seeds; cook, stirring frequently, until seeds begin to brown and pop, 3 to 4 minutes. Remove from heat; cool and drain seeds on paper towels. Season with salt and cayenne pepper. This recipe makes more than you need as garnish for this recipe. The extra seeds may be covered and stored in the refrigerator up to seven days.

Tie the cinnamon sticks, star anise pods, anise seeds, crushed red pepper, bay leaves and ginger into a double layer of cheese cloth or other thin clean cotton cloth to make a sachet. Set aside.

In a large heavy bottomed or cast iron soup pot set over medium-high heat, warm the remaining 2 tablespoons oil. Add the onion, and cook, stirring often, until translucent; about 5 minutes. Add the vegetable stock and sachet, bring to a boil, and reduce the heat to a simmer, stirring occasionally, for 10 minutes. Scrape the cooled squash from the skins, adding it to the pot. Simmer, stirring occasionally 10 more minutes.

Remove the sachet from the soup and season it with 1 teaspoon salt and ¼ teaspoon white pepper. Use an immersion blender to purée the soup until very smooth. Season with more salt and white pepper if needed. Bring the soup back to a gentle simmer. Divide the soup into 8 soup bowls. Garnish with toasted pumpkin seeds. Serve immediately.