Fresh Roasted pumpkin soup
Ingredients
- 1 large (or two medium) pumpkins about 4 pounds
- 6 tbsp olive oil divided
- 1 medium onion purple or yellow
- 4 large garlic cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 4 cups of vegetable broth
- 1/2 cup of heavy cream
- 1 and 1/2 tbsp maple syrup
Instructions
- Preheat oven to 425°F or 220° C
- Pit your pumpkin and quarter it, then brush them with about 1 tbsp of olive oil. Finally, roast it in the oven for about 35-40 minutes or until you can easily poke a fork into the skin.
- While the pumpkin roasts saute your onions and garlic with some olive oil until it is soft.
- Remove your pumpkin from the oven and remove the skin, mash it and add it to your onions and garlic. The consistence should be of dough. Add in your cinnamon and nutmeg.
- To your pumpkin "dough" add your vegetable broth and heavy cream mix until it has combined into a clumpy soup. Add in maple syrup and stir.
- Transfer your soupy pumpkin soup and blend until smooth. You can also use an immersion blender.Return to your saucepan and heat up. Enjoy warm, leftovers taste great and store for up to 7 days. Do Not Freeze
Notes
Vegan? Replace the heavy cream with some creamy coconut milk or coconut cream
Using Canned pumpkin puree? Instead of roasting the pumpkin, you can substitute two to three cans of pumpkin purée. Just skip steps 1 and 2, and add two cans of pumpkin purée in step 4. You’ll still want to blend the soup for the best texture; add more pumpkin purée at that point if you’d like thicker soup.
Want to toast your pumpkin seeds? Pick off all the flesh bits from the seeds and discard them. Toss the seeds with a little olive oil, a sprinkle of salt and any other seasonings that sound good (I tossed my pumpkin seeds in some curry powder and some other spice). Toss to coat. Line a small, rimmed baking sheet with parchment paper and arrange the pumpkin seeds in a single layer. Roast for 13 to 16 minutes, until the seeds are fragrant and toasty.