Roasted Pumpkin Soup

Soups and Stocks

Level: Easy Prep Time: 25 mins Cook Time: 1 hr 40 mins Yield: 6 servings

I used roasted kabocha squash for this recipe, it isn’t as sweet as pumpkin, which suited my taste beautifully. Top the soup with sour cream, roasted pumpkin seeds and to kick it up try it with fried shallots. This would make a great side for your Thanksgiving menu

INGREDIENTS

• 1 (3-lb.) sugar kabocha squash, pumpkin, or butternut squash (I used kabocha squash, the flavor was outstanding, not too sweet)

• 4 tablespoons olive oil, divided

• 1 ½ cups chopped yellow, , onion (about 1 large onion)

• 1 ½ cups chopped celery (about 3 stalks)

• ½ cup chopped carrots (about 2 medium carrots)

• 6 garlic cloves, crushed

• 4 thyme sprigs, plus more for topping

• 1 sage sprig

• 1 oregano sprig

• ¾ teaspoon salt

• ½ teaspoon ground turmeric

• 6 cups chicken broth

• 2 tablespoons apple cider vinegar

• 4 tablespoons sour cream

• 3 tablespoons whole milk

OPTIONAL TOPPINGS

• Pomegranate seeds for topping (optional)

• Pumpkin seeds for topping (optional)

• fried shallots (optional)

DIRECTIONS

COOK THE SQUASH

1. Preheat oven to 425°F.

2. Cut pumpkin into quarters; discard seeds.

3. Place on a baking sheet, and drizzle with 2 tablespoons olive oil. Bake in preheated oven until tender, 45 minutes to 1 hour.

4. Cool until easy to handle. Remove skin, and discard.

5. Set aside 1 1/2 cups (about 15 ounces) cooked pumpkin; reserve remaining pumpkin for another use.

COOKING THE SOUP

1. Heat remaining 2 tablespoons olive oil in a large saucepan over medium.

2. Add onion, celery, carrots, garlic, thyme, sage, and oregano; cook, stirring occasionally, until vegetables are very tender, 8 to 10 minutes. (Do not brown.)

3. Add salt and turmeric; cook, stirring often, 1 minute.

4. Stir in chicken broth and 1 1/2 cups cooked pumpkin; bring to a simmer.

5. Cover and simmer 15 minutes. Remove and discard herb sprigs.

MAKING THE SOUP into SOUP

1. Place half of pumpkin mixture in a blender.

2. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid.

3. Process until mixture is very smooth, 1 to 2 minutes.

4. Transfer to a large bowl. Repeat procedure with remaining pumpkin mixture.

5. Stir in the apple cider vinegar.

SERVE & GARNISH

1. Whisk together sour cream and milk in a small bowl.

2. Divide soup evenly among 6 shallow bowls; drizzle with sour cream mixture

3. OPTIONAL: Sprinkle with pomegranate seeds and pumpkin seeds, and top with fried shallots if desired.

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