Roasted Pumpkin Soup | Kenji's Cooking Show
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- Опубликовано: 24 ноя 2022
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Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopezalt.com
Recipe:
Cut a kabocha or kuri squash into quarters and scoop out the seeds. Cut off the hard areas around the stem.
Place the squash on a large sheet tray or in a Dutch oven and rub with a couple tablespoons of olive oil to coat every surface. Add a sliced onion and a few slices of ginger do the same. Season it all with salt and pepper. Add some herbs and their stems on top of you have any around.
Roast in a preheated 375ish oven until everything is tender - about 45m to an hour. Blend it in a blender, a food processor, or with a hand blender, adding stock or water to get it to a nice creamy consistency. Adjust the seasoning with more salt and pepper. If you want, sweeten. A bit with maple syrup, honey, molasses, golden syrup, or brown sugar. Or whatever other sweet thing you have on hand. Eat it by yourself or with other people. 
Хобби
I really want to see a fridge/pantry tour and hear about how you manage ingredients efficiently without wasting or having things go bad.
1000% this
That's what I was thinking when he opened his general veggie drawers... x2!
pleaassseeeee
Im thinking there is an app for that.
...you enter your pantry items that are most perishable, and it will give you recipes .
I'd guess that at least with fresh vegetables things get turned into stock often once they're past the point of using for other cooking
2:05 Kenji's 'rough sliver' looks better than my best day at slicing onions
I make a miso flavoured squash soup that is very similar to this. try adding some when you blend it. Won't regret it!
Using the miso at the blender point is actually healthier because it's a fermented probiotic and the enzymes get killed off exposed to high heat so yeah, brilliant!
I was worried for a second when the blender got rinsed out. So glad you saved that for the soup, I should've trusted you!
"You belong in slivering" - 10 points to Kenji.
Kenji makes everything easy to understand . For Most RUclips videos on cooking , I don't try to make. He is the exception.
Yup!
My wife made a roasted pumpkin soup out of one of our leftover ‘ghost’ pumpkins from Halloween, just on a whim, to see if it would be any good. It turned out to be one of the best soups I’ve ever had in my life! Truly delightful.
Some decorative squash are considered "not edible." They aren't toxic or anything, but too difficult to deal with and grown for looks rather than flavor. COOK THAT WEIRD PUMPKIN! : )
Dude just washed his hands into the soup. I love you, Kenji. 😂
My hands were clean and I didn’t want to waste the soup that was on them!
@@JKenjiLopezAlt Sorry, I totally understood that as I was watching it. It just really tickled me to see it. Thanks for all of your amazing content!
Gotta love simple recipes.
This is how I do my squash soup too. Roast everything on a pan with salt then Ill blend after. I usually do onion, squash, apple (for sweetness), carrot, ginger and whatever else is around, coat in olive oil. Then into a high powered blender. Fun additions: miso (super good), nutritional yeast, and top with chili crisp (this is a recent discovery and its FANTASTIC)
Apple and miso is very interesting. Going to try that! Thanks
wow! do the miso thing but I just add hot sauce to taste. Buttternut squash 2 hours yes, used to do a mirepoix but also just let the oven make magic. Tx obviously fellow mindful vegan!!!!
Haven't tried the chili crisp but more or less yes! SUPER big fan of ginger. Have sometimes used an apple but frankly a couple drops of maple syrup, best for me.
@@evelynbaron66 i discovered the chili crisp when I noticed the one I had had chinese 5 spice which is a great aromatic compliment to the roasty autumnal flavors
This sounds phenomenal. I've done a pumpkin-apple-curry [powder] soup before, but pumpkin veggie miso is an amazing idea.
That part with the blender stick was... intense.
i should call her
Felt really weird watching that at work.
Oh good I wasn’t the only one who was alittle 😏
Thanks for the 69 likes! 😅
🥵🥵🥵
I love how you cook. So relaxed.
Chef, i’ve been a fan of yours for a while now, and this is the first time i’m commenting, and it’s not specific to this particular video, but i just wanted to thank you for making the style of videos you do as someone who appreciates preparing and cooking food, and also watching others prepare and cook food, your format, skill, knowledge, and personality are just a pleasure to enjoy in all their facets
Perfect timing. I was going to make a salad tonight, but it rained and I only had a couple butternut squash for veggies and wanted to make soup instead. It was a lot less trouble roasting everything and it tasted great. I miss your dog. I miss my dog. Thank you for the wholesome video.
I love your videos, thank you so much for making them.
Kenji: "Parsley, sage, thyme..."
Me: "HOW ARE YOU GOING TO GO TO SCARBOROUGH FAIR WITHOUT THE ROSEMARY?!"
Kenji: "Rosemary would be great too..."
Love your videos and your totally unpretentious style. Thanks!
Kenji - Again I’m going to make something I’ve never eaten. With your easygoing & easy to follow way of cooking, i think i can make it. Thx u.
You totally forgot about Pumpkin Seed Oil which seem to be an local austrian speciality. The contrast to that deep orange with green almost black oil is always a eyecatcher!
Well, this is perfect timing, as I happen to have a load of fresh homegrown pumpkins sitting in my kitchen! I think this will be getting made at the weekend.
Dude this is literally my favorite type of soup no way. Thank you Kenji for this recipe.
Looks delicious and beautiful! Thank you very much for sharing! 👍👍👍
I just made this with butternut squash! So delicious and simple! Didn't end up needing any sweetener, sweet enough as it is!
I was thinking 'he's not going to waste all that soup left in the blender' until he rinsed it out and added back to thin the soup. Then it became 'ohhhh, of course that's so much easier'.
Fantastic consistency afterwards, looks perfect!
Me too, what a roller-coaster! :D
oh i totally want to make this! going on my list!
Squash and company are almost done roasting. I'll be hitting this with the immersion blender today. Thanks for sharing these recipes!
Looks really good kenji!
I do a roasted squash soup that's totally a dessert. Instead of putting the onion in the oven I take them halfway to caramelization with a bit of butter, then put the already roasted squash, and when blending it I add milk and pumpkin spice.
This was great! I used a butternut squash, and will be on the lookout for a red curry squash. Because we had left over heavy cream from cooking Food Day dinner, I added that instead of water.
Brilliant putting onions in oven with squash! I also add a couple of Serranos and serve with toasted pumpkin seeds and a spoon of yogurt.
Delish! Off to buy a pumpkin later! We grew heaps but have eaten them all so back to buying them.
That bowl is beautiful.
Just did this today with some small pie pumpkins we had for decoration. Mixed in a Delicata squash, too. Easy with excellent results!
Reminiscent of Chef John's roasted butternut squash soup recipe, looks absolutely amazing Kenji! Will try it this weekend
I like Kenji's version better; all subjective but too much fat for me in Chef John's version. I mess with his recipes sometimes, of course he's brilliant, just my healthy eat schtick without losing the delight of eating!
I do a light steam in a big stock pot for 3 to 5 min. before I try to cut through the squash. Game changer for me. So much easier.
So I tried this same approach with my first butternut squash. Here are my experiences:
I had to cook it much longer. Upwards of 1:20 and I still wasn't quite tender enough to easily remove the flesh from the rind. Was close though.
My quarter inch thick ginger slices dried out quite a bit. Added a nice flavor to the soup, but because I used an immersion blender, I ended up with some more fibrous bits in my soup.
I went the nutmeg route for spices instead. Liked it quite a bit. Still used a little bit of ground thyme as well.
If I cooked this again, I would consider just grating some fresh ginger in instead. All in all, I like this soup.
I bake my own pumpkins to make home made pumpkin pies. I cut pumpkins in half,
clean out seeds,
bake cut side down until tender
Cut into manageable sized pieces
Place in deep bowl
Purée’ with immersion blender, including peels.
Vacuum pack, label, and freeze.
Makes the best pies I’ve ever had!
Thanks for all your wonderful videos. I have your first book, and just ordered your new Wok book! Your the best..
Another great sweet ingredient I can recommend is orange juice. You can use it to replace parts some of the water.
it does look good, papa kenji ty
Love this method! I make a lot of soups this way - often with frozen veggies. Fresh is great if I can snag something super fresh from the market, but I hit the freezer section when things aren’t in season or look shabby. Cauliflower, squashes, carrots, whatever sounds good that day. Has come in handy with freezer clean out as well.
do you thaw them or straight in the oven
IANAC, but this is my thoughts/conjecture to your Q:
Thawing before means you’ll have less steaming action in the oven, so you’re more likely to get more caramelization and the roast-flavour that many seek in this dish.
That said, you very likely could straight roast them from frozen, I’d just keep an eye on it more carefully near the end (last 20-10min) and expect it to take a bit longer. Sure would be easier admittedly, which is a worthy consideration!
Experimentation is likely your best option though, so why not thaw half and not thaw half and stick them in the same oven same time and just track what happens? The soup will likely still be delicious regardless, so that’s what I’d do (and likely will do)!
OMG....my veggie drawers look just like yours. I feel kinda happy about this...made my day.
I made this today - used syrup I'd poached some quince in to sweeten. Delicious!
Going to be making this for my wife as soon as possible!
Came back to this because it's that time of year to cook pumpkin. The difference between Kenji in this video and what he looks like now is remarkable. Kenji, you probably won't see this, but great job!
I love the cranberry sauce idea!
I spotted the Secret Aardvark in your fridge. Love that stuff!
I spy lush beer in the fridge! Very tasty, sky kraken is my favorite from Fremont brewing
Thank you for the lunch recommendation last week (Quick Pick burgers), and oohhh, I know what I'm making for lunch, as I've had a squash sitting on the counter for the last month. Nice chilly weather for it too, given our expected rain today!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Funny how this popped up now, just a few days before watching this I made pumpkin soup based on a crown prince pumpkin. This time I didn't roast before, sometimes I do roasted, sometimes I don't. But what seasonings is used... Garlic, Onions, Pumpkin, fry off a bit until soft, then add a mix of milk and full cream and some vegetable stock concentrate, and boil until ready, then mix in a blender or immersion blender, then you season with freshly grated ginger, white pepper and salt to taste, also some lemon or so. Garnish with fresh parsley.
Pumpkin / squash soup is easily one of the best comfort autumn meals IMO. And the little kick of heat from the ginger and white pepper is lovely.
My mom likes to add coconut milk instead of some of the stock and thai curry pasta, really yummy.
Hi Kenji, you're the man. I'm vegan (90 percent) I stumbled on this including white miso and a drop of maple syrup but the roasting tray, brilliant. When I make veg stock from the freezer odds and sods use a mandolin add a few things miso comes into it too; reduce by half, onion skins for visuals. .. and ginger rules. I love your dog (s) hard to let go of loved beings.
On splitting squash/pumpkins, my family grows their own and in some good years, we get squash so big, my dad has to split them with an axe 🤣 Can't wait to make this recipe! :D
I needed an axe for some of my harder squash from the garden, but we keep them for seeds next year. : )
I love watching the dog in the background
I've noticed if you let the squash cool a little bit it's easier to peel, yesterday I did it with butternut and sunshine. Skin came off in one piece.
Yum.
My wife loves to add sausage to our squash soup. This method definitely seems easier than what we used to do to make it though!
Good soup
I'd actually use the maple syrup as a garnish too.
This looks great! And I normally prefer chunky stews to smooth soups. Has anyone tried coconut milk as the liquid? Would that be good? I'm sure I could try it anyway, I am after all the C. Everett Coupe of my pumpkin soup
I think that would be great. It would add some sweetness without overpowering it. I don't think I'd add as much syrup as Kenji did.
I think it would definitely work. I make a pumpkin/coconut risotto and it's so good; vegan too if you have a friend coming to dinner who can't have dairy for whatever reason. Of course you could use chicken stock and parmesan in it but you don't need to. I usually use vegetable stock and also add a little tin of coconut cream for richness. Any herbs would do but a bit of sage, or rosemary or thyme is nice.
Coconut milk/cream works great in pumpkin soup, sometimes if I want to spice it up I add a bit of Thai red or green curry paste, it’s delicious!
cute nails. I can't wait to get mine done too
Oh, I bet roasting all of that in the dutch oven so you could recapture the fond would be an enhancement to the method!
Pro tip: When you’re about to cut that pumpkin in half, wrap the sharp end of the knife with a dish rag or hand towel and hold it taught while cutting. I made the mistake of doing it without the towel (but on a giant sweet potato) and ended up stabbing myself in the palm of my hand. While I do have a cool scar in the center of my palm, I wouldn’t want to do it again. Please use caution with cutting large vegetables (or anything large for that matter.)
" Mmm, that's good soup. Jamon, you want a taste of this? Here use my spoon."
I feel that. Doggo side kick is honestly part of my cooking process. 🐶14:00
When you were looking for toppings, for some reason I kept saying bacon. That looked amazing even without bacon 👍
I got a kickass recipe for pumpkin-bacon soup from Reader's Digest about fifteen years ago... a few strips of bacon, a pumpkin, chicken stock or water, cook the bacon till crispy, add cooked pumpkin and stock, and some cumin, simmer if the pumpkin still needs it (my jack-o-lantern pumpkins arealways still crunchy even after an hour or two in the oven) then hit it with the immersion blender, salt to taste. I'm definitely adding onion next time I roast a squish.
NEW KENJI VID WOO
My girlfriend adds smoked quark at the end and it tastes amazing! Don't know if you can get such things in the USA but smoked tofu works great too.
I prefer smoked lepton myself
@@ThePositron2 Wonder if up quarks taste different from down quarks.
I liked when you washed your hands over the blender
What a wonderful recipe! I’ve always wondered, is it less energy efficient to cook something in the oven while other pans are stored in there? Given how much heat is absorbed by a pizza stone/steel, I’ve always cleared out my oven of pans before I cook, but is that superstition?
Totally needed to throw a stick of butter into that soup.
Kenji, pistachios work rele well too!
How many points do I lose for not realizing a pumpkin was a squash
-5 points for unpreparedness +15 for honesty
1k for the debacle in its whole entirety 🤣
none!
I love this soup! I add a splash of apple cider vinegar
Have we visited the blender in the corner before or is this a new addition to the Kenji canon?
Thanks for another great video!
He's used it in previous videos. I'm pretty sure it was in some corner but not sure if it was his old kitchen or this one.
Hey Kenji! Do you have any tips for picking out the best tasting butternut squash? I've had a good few that are pretty bland. Is smaller better? Organic over regular? Am I just cooking it wrong? Thanks! Love your stuff, excited to try this.
I know I'm not Kenji, but like apples, they have variants. I believe the "honeynut" or "nutterbutter" are the better flavor butternut type for a simple recipe like this. Never noticed much difference from organic vs regular when bought from a grocery store, but growing your own vegetables always has a flavor on a different level. Or get them from a small farm at your farmer's market. If I get a hold of a duller flavored squash I use that one to make a boat to fill with something like curried lentils and bake it all together with the additional flavors. Hope this helps! : )
@@Katarjana I had no clue about varietals! That's cool to hear, thank you! I appreciate the reply.
Clutch one cooking vestal example, Kenji! Thanks.
This was great. Are there any alternative "blending" methods for those of us that dont have a blender?
Mmmm mmmm good! 👍❤🤙
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
1. I got my Kenji/Leone salt box last week! 2. How do you care for your cutting board? Do you wash in sink or as if it's a butchen block counter?
WHAT! I didn't know he had them for sale! I want one!
I noticed Kenji has a new salt box in this video. Is that the one in coop with Leone a few years ago? I want...
"some parsley, sage, thyme. Rosemary would be great"
Good trolling of Simon and Garfunkel
Thank you for sharing with Jamon
Good morning Kenji, I'm from southern India and I'm not sure I understand what a squash even is. Could I possibly just use the orange pumpkin I get at my roadside market to make this?
They are nowhere near as 'solid' as the squash you have here.
Hi Madhusudan, fellow Indian here now living in the US, you can do this with that orange pumpkin.
Pumpkins are a type of squash so that should work well! This type of soup works with basically any type of squash
@@theflyingcrud hard squashes, yes; soft, watery summer squashes, like zucchini, not so much.
@@jameshaulenbeek5931 oh yeah good point, I always forget those are squashes.
@@lishaalmeida Thanks a lot! Going to try this today.
Can you post a video on how you sharpen your Chinese cleaver please? I have the same model and have struggled to get a good edge.
To reduce even more dishes to clean, I think it would be possible to directly use the cast iron pot he puts the finished soup in. Just bake it without the lid
I roasted the seeds of a squash exactly like this in oil and salt until they looked a nice colour but they became tough and inedible- how do I roast seeds and make them a nice texture?
the spoonful of soup above the carpet had me nervous kenji
Nice antique cast iron waffle iron. Is it a wagner?
@J. Kenji López-Alt I was wondering, what is the other cooking implement in your oven? I know the pizza stone but I do not know what the other item is.
Ever figure this out?
It looks like the forneau (?) oven for bread baking. I remember reading an article about it a while ago on their site, and it looks like it. Also, I’m pretty sure I spelled it wrong but I’m too lazy to look up spelling, sorry bout that
Did those leafy herbs on top really do that much to infuse flavor if they were discarded? They don't really release any oils from being roasted, do they?
I wondered the same
😮
3:57 NOOOOOOOOO
Is that the Fourneau oven? How do you like it?
he seasoned the soup with his hands 🗿. hand seasoning 🗿.
8:47 I should call her...
Hey Kenji, what is in your oven next to where you roasted the squash?
Also curious! That half-cylinder.
Can't believe you threw the seeds away. That's the best part! Next time try roasting them up with salt and butter (or ghee even better).
Late reply, but he said that they already had enough pumpkin seeds from Halloween.
10:55 Fridge left open 😰
12:25 Fridge close 😌
I made this with kabocha, but I think I had it in the oven a bit too long. Is kabocha drier than squash? Would you recommend the same temp?
8:21 *sigh* I should call her
I think your rug is upside down 🙃 I'll try this with a kobocha for my daughter. Thanks!
HOMEBOY WASHED HIS HANDS INTO THE SOUP!!!