Roasted Pumpkin Soup

Roasted Pumpkin Soup could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. One portion of this dish contains roughly 5g of protein, 20g of fat, and a total of 295 calories. For $1.9 per serving, you get a soup that serves 6. It is brought to you by Damn Delicious. 11 person were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. If you have olive oil, red bell peppers, thyme sprigs, and a few other ingredients on hand, you can make it. It will be a hit at your Winter event. With a spoonacular score of 73%, this dish is solid. Users who liked this recipe also liked Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds, Roasted Pumpkin Soup, and Roasted Pumpkin Soup.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 60 minutes

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Ingredients:

6 fresh sage leaves

3 cloves garlic, minced

1 Granny Smith apple, quartered and seeded

1/2 cup heavy cream

Kosher salt and freshly ground black pepper

4 tablespoons olive oil, divided

3 tablespoons pepitas

2 red bell peppers, quartered

1 (3-pound) sugar pumpkin, halved, seeded and quartered

1 large sweet onion, chopped

6 fresh thyme sprigs

4 cups vegetable stock

Equipment:

baking sheet

oven

dutch oven

immersion blender

Cooking instruction summary:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.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.Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.*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.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.Serve immediately, garnished with pepitas, if desired.

 

Step by step:


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.

3. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.

4. Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.*

5. Heat remaining 2 tablespoons olive oil in a large stockpot or Dutch oven over medium heat.

6. Add garlic and onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pumpkin, bell peppers, apple, vegetable stock and sage.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.

7. Serve immediately, garnished with pepitas, if desired.


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