Roasted Pumpkin Soup
ted veggies really make all of the difference with the tangy Granny Smith apple, the sweet notes of the red bell pepper and the fragrant sage leaves.
Roasted Pumpkin Soup
Yield: 6
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
The easiest pumpkin soup (ever) made completely from scratch with sugar pumpkins! Thick, creamy, cozy, and so so good.
Ingredients
Instructions
- Preheat oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray.
- Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.*
- Heat remaining 2 tablespoons olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pumpkin, bell peppers, apple, vegetable stock and sage.
- Bring to a boil; reduce heat and simmer until vegetables are tender, about 5-10 minutes. Puree with an immersion blender. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
- Serve immediately, garnished with pepitas, if desired.
Notes
*Baking time may need to be adjusted depending on the size of the pumpkin.
*Various winter squashes (instead of the sugar pumpkin) like kabocha squash and butternut squash work beautifully here.