Roasted Pumpkin Soup Recipe

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Savory, rich soup full of earthy flavors.

Roasted Pumpkin Soup (+)

Directions

Preheat oven to 400°.
Cut pumpkin in half, remove seeds and place cut side down on a baking sheet, lightly greased.
Place in oven and roast until skin is golden brown and pumpkin is tender. (50-60 minutes)
When cool, scoop pumpkin out of shell and set aside in a bowl.
In a soup pot or medium saucepan, heat two tablespoons olive oil. Skip the above steps if using canned pumpkin purée.
Add cinnamon, allspice, nutmeg and ginger, stirring constantly for one minute.
Add onions, carrots, celery, fresh ginger and garlic to the pan and saute, stirring occasionally until lightly carmelized. (3-4 minutes)
Add the chicken stock, apple cider and reserved pumpkin (or pumpkin purée) to the pan.
Bring to a boil.
Reduce to a simmer and cook 15-20 minutes, stirring occasionally, until the vegetables are tender.
Remove soup from heat and process with an immersion blender or put in a blender and blend until smooth.
Season with salt and pepper.
Add the cream to the soup and stir to combine.

Note: Fill blender no more than 1/2 full with soup. Allow soup to cool and least 5 minutes before blending. Leave one corner of lid open on blender to vent so that soup doesn't explode out.

Prep Time: 15 minutes

Cook Time: 1.5 hours

Serving Description: 1 soup bowl

Servings: 6

Enter desired servings:

Ingredients

-		2 pounds pumpkin, halved and seeded or 3 1/2 cups of canned pumpkin purée
-		2 tablespoons olive oil
-		2 teaspoons cinnamon
-		1 teaspoon allspice
-		1/4 teaspoon nutmeg
-		1/4 teaspoon ginger
-		3/4 cup chopped onion
-		1/2 cup chopped carrot
-		1/2 cup celery, chopped
-		2 tablespoons fresh ginger, minced
-		1 tablespoon garlic, minced
-		3 cups chicken stock
-		1/2 cup apple cider
-		1/2 cup heavy cream
		fresh sage leaves for garnish or roasted pumpkin seeds