Roasted Pumpkin and Squash Soup

Roasted squash and pumpkin soup

Now that Thanksgiving is behind us and the Christmas decorations are coming out of their storage containers, it’s time to get rid of those Thanksgiving decorations – by roasting them and eating them! This is so easy and tasty to do.

One of my favorite ways to decorate for the holidays is by using fruit, vegetables or items from nature like pine cones or branches. The best decorating items are ones that can be enjoyed and then eaten.

Remember when decorating with natural items that if you want to eat them when you’re done using them as decorations, make sure you grow or buy only pumpkins, squash, and gourds that are meant for eating and not decorative ones. If you’re buying decorative ones, they usually say on the bag or on a tag that they’re meant for decoration only.

Like making broth from leftover Thanksgiving turkey bones, this is more of a method and less of an official recipe. You can easily trade out different types of squash, pumpkins or other root vegetables in this recipe.

Thanksgiving decorations
I like to use vegetables that can be later cooked and eaten for decorating our table.

I never peel any root vegetables before roasting them in the oven and my beet salad recipe is another example of waiting until after baking to do so. It is so much easier and takes much less time if you peel them after they are baked/roasted. You can skip peeling them all together if you’d like, too, after they’ve been roasted.

Roasted Pumpkin and Squash Soup
Recipe Type: Main
Cuisine: American
Author: Sara Tetreault
Prep time:
Cook time:
Total time:
Serves: 4-8
Decorate and then eat the decorations! Pumpkin and squash are easy to roast and eat. Love the zero waste here!
Ingredients
  • Pumpkin, squash or other edible squash
  • Olive oil, salt, pepper, red pepper flakes
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Chop or leave vegetables whole. If chopping, remove seeds.
  3. Place vegetables on 11” x 14” baking sheet (jelly roll) and brush with olive oil. The olive oil is really to hold the spices onto the vegetables. Don’t drown the vegetables just give them a little brush and think of it like “glue.”
  4. Sprinkle with salt, pepper,and red pepper flakes.
  5. Place in 400 degree oven for 30 minutes or so. You’ll know it’s done when your fork goes all the way through the vegetable.
  6. If you like a little more “char” or roasted parts to your vegetables, broil these for about 5 minutes before removing them from the oven. Keep an eye on them so they don’t get too burned.
  7. Scoop the inside out with a spoon if the skin is too thick or use the entire piece of squash or pumpkin if it will easily go through your food processor.
  8. Place all chunks of roasted pumpkin and squash in food processor and add enough broth (beef, chicken, vegetable or water) until it will process. If you don’t have a food processor, you can do this in a blender, as well.
  9. After your roasted pumpkin and squash has been blended with broth, place in a saucepan and warm it up and eat it.
Notes
You can also toss onions and garlic onto the baking sheet with the pumpkins, squash. If you end up with a lot of soup, it freezes nicely, too. I like to sauté onions and garlic in the saucepan, first, before I add the soup to it.

 

You don’t have to chop your pumpkins or gourds too small. Keep it easy on yourself. The below squash was too big and needed cutting before roasting.

Squash soup
I had to slice this one in smaller pieces to get it to fit on the pan.

Can you eat the skin? If you’d like. How to tell? If your fork goes through the gourd/pumpkin/squash easily after roasting, then leave the skin on.

Roasted Pumpkin and Squash

If you can’t get your fork through the skin after roasting, scoop out the inside with a spoon. Add onions to the baking sheet, too, for added taste.

Roasted Pumpkin and Squash pieces

Then, into a 400 degree oven until it’s all done, about 30 minutes or so. Check done-ness with fork. If it goes through, it’s done.

Roast Squash and pumpkins

Save the seeds from the insides, label them, and let them dry out. You can plant them in your garden next year.

Roasted Pumpkin and Squash seeds
I have to label everything if I want to remember what it is!

Who gets the last of the insides and goopy seeds that you don’t save?

Goopy seeds pumpkins and squash

Well, the backyard chickens, of course! They love it. If you don’t have chickens, you can also compost this mixture.

Chickens love pumpkin insides
Yes, our backyard chickens love the inside scraps!

Once you’ve added enough broth, seasoning, and onion/garlic to the soup, enjoy it with a green salad and chewy bread. It’s easy and delicious and you’ll be so happy to be eating your decorations!

Do you like to eat your decorations? What’s your favorite vegetable to roast?

Go Gingham related links:

How to roast red peppers or food you’re supposed to burn
How we keep food waste to a minimum
Confessions of a leftover food lover – that would be me!
How to roast tomatoes freshly picked from the garden – so good!
I also like to save seeds and re-use those in my garden!

2 thoughts on “Roasted Pumpkin and Squash Soup

  1. I love the tidiness and efficientcy of your whole operation! Nothing to store, save the seeds, give the scraps to the girls! How often do you leave the skins on in your soup? Do you puree the mixture?

    Like

  2. YES! I love saving my seeds. I am new to gardening in this area, moved from Northern California a couple of years ago. I am graduating Culinary school in March and my present to myself is building a raised garden bed or two. But I find myself needing to learn about the growing seasons, soil, and such up here, it is very very different. But I am making this soup, saving my seeds, and get to work on planning my garden. We may need to do coffee so I can pick you brain about gardening in our area:).

    Like

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