Roasted Pumpkin Soup
Roasted Pumpkin Soup
Ingredients
Soup
- 1 (3-pound) sugar pumpkin, halved, seeded and quartered
- 2 red bell peppers, quartered
- 1 Granny Smith apple, quartered and seeded
- 6 sprigs fresh thyme
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 large sweet onion, chopped
- 4 cups vegetable stock
- 6 fresh sage leaves
- ½ cup heavy cream
- 3 tablespoons pepitas
Instructions
- 1
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 2
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.
- 3
Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.
45 min - 4
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.
4 min - 5
Stir in pumpkin, bell peppers, apple, vegetable stock and sage.
- 6
Bring to a boil; reduce heat and simmer until vegetables are tender, about 5-10 minutes.
10 min - 7
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.
- 8
Serve immediately, garnished with pepitas, if desired.
