Roasted Pumpkin Soup
If you're looking for all the Fall flavors in one satisfying bowl, look no further! Aromatic and fragrant, this festive soup makes a wonderful light lunch and excellent starter for your holiday table. If you're not so much into pumpkin, a butternut squash also works beautifully. This recipe makes 4-6 servings.
PREP TIME: 15 minutes
COOK TIME: 1 hours 0 minutes
4 tablespoons olive oil, divided
One 4-pound sugar pumpkin or 4 pounds of butternut squash, seeded
1 large yellow onion, chopped
4 large or 6 medium garlic cloves, minced
1 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups vegetable stock
1/2 cup heavy cream
2 tablespoons maple syrup or honey
Preheat your oven to 425 F. Quarter squash lengthwise and place cut side up on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 35 minutes or until the squash is fork-tender. Remove from oven and set aside to cool. Once cooled, scoop out the flesh of the squash, or peel off the skins if they come off easily.
Heat a 3 tablespoons oil in a Dutch oven or large stock pot to medium on the stove top. Add onions and cook for 10 minutes. Add garlic and cook for one more minute. Add squash, stock, salt, pepper, cinnamon and nutmeg. Break up the squash with a wooden spoon. Bring pot to a boil, reduce to a simmer and simmer for 20 minutes. Remove from heat. Use an immersion blender to blend the soup until smooth. Add syrup or honey and heavy cream. Serve warm or store, chilled, for up to 4 days.