Roasted Pumpkin Soup

Roasted Pumpkin Soup

 

INGREDIENTS

  • One 4 lb. sugar pie pumpkin
  • 1 large yellow onion, chopped
  • 4 large garlic cloves, minced
  • ½ tsp. sea salt
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ⅛ tsp. cloves
  • Freshly ground black pepper
  • 4 c. vegetable broth
  • ½ c. coconut milk or heavy cream
  • 2 T. maple syrup or honey
  • ¼ c. pepitas

INSTRUCTIONS

  1. Preheat oven to 425 degrees Fahrenheit. Carefully halve the pumpkin and scoop out the seeds.
  2. Slice each pumpkin halve in half to make quarters. Place the quarters cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
  3. In a skillet, saute onion, garlic, and salt. Stir occasionally, until onion is translucent, about 8 to 10 minutes.
  4. Peel the skin off the pumpkins and discard. Add the pumpkin flesh, cinnamon, nutmeg, cloves, and a pinch of freshly ground black pepper. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes to give the flavors time to meld.
  5. Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. Use an immersion blender to blend the soup in the pot or you can also use a regular blender to yield creamier results.
  6. Taste and adjust if necessary.
  7. Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Refrigerate it for up to 4 days, or freeze the soup for up to 3 months.

Natalie