Roasted Pumpkin Soup

Muelrath Pumpkins are back at Oliver’s, which means we’re chucking the grill and cozying up to the fire for some fall comfort food! This paleo-friendly soup is made with fresh, roasted Muelrath pumpkin and chicken broth, with a kick of spice to round it all out. Finish it off with a dollop of creme fraich, and you’ll truly be in fall squash heaven.

  • Serves: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour


  • 2 cups Muelrath Pumpkin, peeled and cut into 1 inch cubes
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 1 tablespoon all purpose flour
  • 1 box(32 ounces) Imagine Chicken Broth
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy whipping cream


  1. Preheat oven to 375 . When hot, bake the pumpkin cubes on a sheet pan for 60 minutes, turning once after 30 minutes. Once cooled, puree the pumpkin in a food processor or blender.

  2. In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the chicken broth. Add the pureed pumpkin, brown sugar, salt, pepper and nutmeg; return to stove top and bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through.

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