Roasted Pumpkin Soup with Pancetta Crumbles

Ready to Roast

Ready to Roast

Personal Chef Services Austin Texas

Here is a recipe for one of my favorite fall soups. I love most root vegetables and I have created many different soups during the fall and winter time depending on what vegetables are available and fresh. I have made many different soups to break up the monotony and break away from traditional hearty soups as well. Here are some good examples of soups that I have developed over the past few years such as Sweet Potato Jalapeno or Sweet Potato with bacon and Habanero. I have made parsnip soups, potato soups, and a mixed root vegetable soup. I am going to start sharing more of my recipes I have just been short on time lately. I will start posting them slowly but surely if there is a recipe that you are looking for do not hesitate to contact me. I will do my best to get back with you in 24-48 hours.


– 4 pie pumpkins or sugar pie pumpkins (at least 4 pounds)
– 4 cups chicken stock
– 1 large onion, diced
– 2 ounces butter
– 1 ounce of pancetta
– 1/2 cup heavy cream
– 2 Tablespoons pumpkin pie spice
– 1-2 Tablespoons of sugar
– 1 Tablespoon olive or canola oil-
– 1/2 teaspoon cinnamon
– 2-3 cloves of fresh garlic
– 1/2 teaspoon of fresh thyme
– 1/4 teaspoon ground ginger
– salt and pepper to taste


1. Preheat oven to 400 degrees and put the rack in the middle. Cut the pumpkins and remove the seeds into nice roasting size pieces and rub with oil and season with salt and pepper. Place on a baking sheet cut-side up and roast until fork tender, and golden brown, about an hour usually.
2. While the pumpkin is roasting cut the pancetta into small diced or a very small strip if you prefer, and cut your onions in to medium dice. Clean your garlic cloves and have them ready to go as well.
3. Over medium heat, heat oil in a large stockpot add the finely diced or cubed pancetta and render the fat from the pancetta, cook until done and remove the pancetta set aside for garnish. Add onions to the rendered fat from the pancetta and bring temperature down to medium-low to sweat onions until translucent add in fresh thyme and garlic until blooms and then remove from heat.
4. Remove pumpkin from the oven and let sit on the baking sheet about 20 minutes, cool enough to handle, remove skin. Combine pumpkin with remaining ingredients, and add the cooked onion, garlic and thyme mixture into stock pot and simmer for 1/2 hour.
5. Remove from heat and add mixture to blender and blend until you reach the consistency you like. I like mine a little rustic with some chunks in it, but then again I sometimes I puree it all the way. Adjust seasoning to taste.
6. Serve soup with the pancetta crumbles and a little extra heavy cream on top if desired. You will get some umami if you add a little extra cream along with the pancetta crumbles, UMMMMMMMMMMMM Good!

Chef Shelley Pogue Personal Chef Services
Avery Ranch, Austin TX

Come Share your Recipes or Blog with us @


One thought on “Roasted Pumpkin Soup with Pancetta Crumbles

  1. Pingback: Pumpkin Ale Soup Recipe | Nosh My Way

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s