Roasted Pumpkin Soup with Brie


For:  8 portions
  • 10 cups of pumpkin, or any other squash, like butternut or buttercup, peeled and chopped into 1 inch chunks
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large carrot, diced
  • 4 leeks, light green part only, washed very well and sliced
  • 8 cups chicken stock
  • 1 tsp coarse salt
  • 4 tsp freshly ground black pepper
  • 2 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1/2 cup whipping cream
  • 1 tbsp fresh thyme leaves
  • 3 ounces Brie cheese, sliced
  • fresh thyme leaves for garnish



Recipe Author


  1. Preheat oven to 375°F. On two parchment lined baking sheets, toss the pumpkin in olive oil, salt and pepper and roast until soft, about 30 minutes, stirring occasionally. Set aside.
  2. In a large soup pot, heat butter over medium-high heat. Add the carrot and leeks. Sauté until soft, about 5 minutes, careful not to brown. Add the roasted pumpkin, salt and pepper, and about 7 cups of chicken broth. Stir well and bring to a boil. Cover and let soup simmer for 25 minutes. If it seems too thick, add more stock. Remove from heat, and with an immersion blender, pureé the soup until smooth. Add the maple syrup, Dijon mustard, whipping cream, thyme and more stock if too thick. Adjust seasonings. Place slices of brie in soup bowls and ladle the hot soup over top. Garnish with fresh thyme leaves.