Executive Jupiter Chef Chris Varner’s comforting roasted pumpkin soup is a celebration of fall flavors. Made with oven-roasted winter squash, aromatic vegetables, apple cider, and white wine, this velvety soup is seasoned with warm spices and served in charming roasted mini pumpkins. It’s a show-stopping dish perfect for holiday gatherings or an elegant autumn dinner.
Roasted Pumpkin Soup in Mini Pumpkin Bowls
A cozy roasted pumpkin soup by Executive Jupiter Chef Chris Varner, served in mini pumpkins and infused with cider, wine, and warm spices—perfect for fall entertaining or a festive holiday starter.
Equipment
- Large baking sheet
- Chef's Knife
- Cutting Board
- Large soup pot
- Blender or immersion blender
- Fine mesh sieve
- Measuring cups and spoons
- Ladle
- Oven-safe dish for roasting mini pumpkins
Ingredients
- 6 Tbsp. Olive oil
- 4 Pounds Pumpkin or other winter squash like butternut, halved, strings, and seeds discarded
- 8 Small Pumpkins
- 2 Tbsp. Unsalted Butter
- 1 Yellow Onion diced
- 2 Leeks diced, white and light green part only
- 1 Carrot diced
- 1 Celery bunch diced
- 1 Cup dry white wine
- 3 Cups Apple Cider
- 8 Cups chicken Broth
- Salt Pepper, Nutmeg, Cumin, Allspice, Ginger To Taste
Instructions
Roast the squash
- Preheat oven to 350°F.
- Brush a shallow baking pan with 1 tablespoon olive oil.
- Place halved pumpkin or squash (seeds and strings removed) cut-side down.
- Roast for 45 minutes or until soft. Transfer to a bowl with pan juices.
Prepare mini pumpkins
- Increase oven temperature to 375°F.
- Cut tops off the 8 small pumpkins and scoop out seeds.
- Dice butter and place inside each pumpkin.
- Replace tops and roast for 30–40 minutes until tender.
Make the soup base
- In a large pot, heat remaining olive oil over medium heat.
- Add diced onion, leeks, carrots, celery, and spices (salt, pepper, nutmeg, cumin, allspice, ginger).
- Cook until vegetables are soft, about 8 minutes.
Deglaze and simmer
- Add white wine and apple cider to deglaze the pot.
- Stir in roasted squash and chicken broth.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
Blend and strain
- Blend soup in small batches or use an immersion blender until smooth.
- Strain through a fine mesh sieve for a silky texture.
- Adjust seasoning to taste.
Serve
- Ladle soup into roasted mini pumpkins, filling about ⅔ full.
- Replace pumpkin tops and serve immediately.
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