ROASTED PUMPKIN SOUP

There is nothing more soothing than a wonderful squash soup on a chilly fall day. I usually tend to pick butternut squash as my base squash but this year I tried out some different recipes using pumpkin. Since it is only here for a short amount of time it feels like a special event when making it. 

With as many food allergies as I have, I tend to look at recipes as a guideline rather than a rule. This recipe is loosely taken from, “The Martha Stewart Cookbook”. 

Instead of half-and-half and sour cream I used coconut milk. I also roasted the pumpkin and carrots to add a little more flavor. Pumpkin is bland it needs all the help it can get!

This is really a base soup that other things can be added to it. Sage is always good with pumpkin as is ginger, rosemary, cumin, or turmeric. I like a little kick so I added red pepper flakes and more fresh ground pepper at the end.

As I do with recipes make it your own. Add flavors to it that make you happy.

ROASTED PUMPKIN SOUP

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Ingredients:

  • 1 teaspoon of olive oil
  • 2-3 lbs Pumpkin, cleaned, seeded and cut in half
  • 3 large carrots, cleaned and cut in half
  • 2 Tablespoons of butter or ghee
  • ​1 large onion, finely chopped
  • 1 leek, trimmed, cleaned, and sliced thin
  • 2 shallots, finely chopped
  • ​2 pears, peeled, cored and cut into chunks
  • 6 cups of chicken or vegetable stock
  • 1 tablespoon of fresh thyme
  • 1/2 cup of coconut milk
  • Salt and pepper to taste

Heat oven to 400 degrees.

Lightly brush the inside of the pumpkin and the carrots with olive oil. Place the vegetables on a cookie sheet lined with parchment paper. Cook for 45-50 minutes until the carrots and pumpkin can be easily pierced with a fork.

Once cool enough to handle, scrape the pumpkin pulp out of the shell and set aside.

In a cast iron soup pot, melt the butter. Next add the onion, leek and shallots. Saute for 5-7 minutes.

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Next, add the pumpkin, carrots and pears and mix well. Cook for another minute.

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Add the stock and the fresh thyme. Cover and cook for 30 minutes.

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In batches, place soup in a blender and blend until smooth. 

Return the soup to the pot and slowly add the coconut milk in. 

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Add salt and pepper to taste and serve.

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Next Veggie of the month…. everyone’s favorite Brussel Sprouts!

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