Roasted Pumpkin Soup — Damn Delicious

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Roasted Pumpkin Soup

My favorite Fall and Winter soup! You’ll really want it all year long. And you can also substitute the pumpkin with butternut squash!

This is my favorite bit about the Fall.

The pumpkin-everything season.

The pumpkin spice latte. The pumpkin bread. The pumpkin ice cream. And now the pumpkin soup.

That is, in 100+ degree heat at the end of October.

I kid you not. I sat in the Dodger Stadium during the Dodgers x Houston Game 1 of the World Series in 103 degree heat.

Then, I came home and had this roasted pumpkin soup. You know, to sweat even more.

But it was well worth it.

The roasted veggies really make all of the difference.

With the tangy Granny Smith apple, the sweet notes of the red bell pepper and the fragrant sage leaves.

Now, I’m just waiting for 60 degree LA fall weather to kick in.

Roasted Pumpkin Soup

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

My favorite Fall and Winter soup! You’ll really want it all year long. And you can also substitute the pumpkin with butternut squash!

Ingredients:

  • 1 (3-pound) sugar pumpkin, halved, seeded and quartered
  • 2 red bell peppers, quartered
  • 1 Granny Smith apple, quartered and seeded
  • 6 fresh thyme sprigs
  • 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
  • 1/2 cup heavy cream
  • 3 tablespoons pepitas

Directions:

  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.*
  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. Stir in pumpkin, bell peppers, apple, vegetable stock and sage.
  5. Bring to a boil; reduce heat and simmer until vegetables are tender, about 5-10 minutes. 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.
  6. Serve immediately, garnished with pepitas, if desired.

*Baking time may need to be adjusted depending on the size of the pumpkin.

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