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Blog · January 25, 2018

Recipe: Honey Roasted Pumpkin Soup


Our very own Chef Bill Morris developed this Honey Roasted Pumpkin Soup out of a fondness of cooking with sugar pie pumpkins (note: canned pumpkin puree works great, too!) and the flavor they have when roasted. It is a favorite around the fall and early winter.

“We used to get hundreds of pounds in from a local farm,” Chef Bill explains. “We would roast them each season and freeze the puree - then use them throughout the rest of fall and winter until spring.”

“It is a very comforting soup and one that brings warmth and sustenance to any meal. Easy to make and inexpensive,” Chef Bill continues.  “I have always cooked seasonally and within accord of what nature brings us. When the summer takes its first turn to the chill of fall and the squashes and pumpkins are starting to become ripe, it is a sign that autumn is here and that is an exciting time in terms of cooking.”

Chef Bill has shared the recipe with us below - enjoy! And, while the Honey Roasted Pumpkin Soup is ideal for home prep, you will find many other delicious soups ideal for a variety of catering needs on our Winter Events Menu.


Chef Bill Morris

Serves 8-10 people

  • 1 qt.  Sugar Pie Pumpkins, split, roasted (split in half, brushed with melted butter and baking spices), scooped out
  • 1 tbl.  Butter
  • ¾ cp.  Onions, diced small
  • 4 tbl.  Shallots, minced fine
  • 2 tbl.  Garlic, minced fine
  • 2 tsp.  Ginger, minced fine
  • ½ cp.  Brandy
  • ½ cp.  Madeira
  • 1-1.5 qt.  Chicken Stock
  • 1 Sachet bag: Thyme, Bay, Cinnamon Stick, Cloves, White Peppercorns, Allspice, Coriander
  • 1cp.  Heavy Cream
  • 2 tbl.  Butter
  • 2-4 tbl.  Honey, or as needed to taste
  • TT  Salt and White Pepper


  • Roast split and seasoned pumpkins upside down on baking pan covered with parchment paper, at 350 degrees until soft, approximately 30-45 minutes. Cool
  • Heat butter in non-reactive sauce pot to melt. Add onions and cook gently for several minutes while stirring.
  • Add shallots, garlic, and ginger. Cook several minutes to soften.
  • Add brandy and Madeira and bring to a simmer. Reduce over moderate heat to half the volume.
  • Add stock and bring to a simmer. Add sachet of herbs. Reduce heat and simmer approximately 45 minutes or until tender.
  • Add honey, cream and butter. Remove sachet bag of herbs and place in blender and blend until very smooth.
  • Season and strain.
  • Can be chilled for several days uncovered and reheated as needed.


  • A sachet bag is a bundle of herbs and spices rolled up in cheesecloth and tied with a string to impart the flavor of them into a soup, stock or sauce.
  • To roast the pumpkin, split, scoop out seeds and pulp, rub with butter and spices. Place onto a baking sheet and roast at 350 degrees until very tender. Cool, and scoop flesh(meat) into bowl. Reserve for soup.