Roasted Pumpkin Soup
photo by Jencathen
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
Garnish
- seeds of 2 sugar pumpkin
- 2 tablespoons extra virgin olive oil
- 1 pinch cayenne pepper
- salt
-
Soup
- 2 sugar pumpkin
- 1⁄4 cup extra virgin olive oil
- 2 cloves, garlic- minced
- 1 medium onion, minced
- 1 teaspoon chili flakes
- 4 cups chicken broth or 4 cups stock
- 1⁄4 cup heavy cream
- salt and pepper
directions
- Preheat 400°F Cut the pumpkins in half and scoop out the seeds, reserving them for the garnish.
- Brush pumpkins with olive oil and place, flesh down, on a parchment lined baking sheet.
- Roast in the oven for 45 minutes or until softened. Remove skins.
- Remove and turn oven heat to low. Wash the seeds well, and remove any extra flesh. Dry the seeds in the oven for 3 hours, then toss them with olive oil, cayenne pepper and salt. Toast in the oven at 250 F until golden. Set aside.
- In a saucepan, heat the olive oil, garlic, onion, and chili flakes over medium heat. Cook until softened. Add pumpkin flesh.
- Remove from the heat and pass through a food processor until smooth.
- Return to the pan, and stir in the chicken broth until desired consistency is reached.
- Add heavy cream to thicken and season with salt and pepper.
- Garnish with pumpkin seeds.
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RECIPE SUBMITTED BY
Jencathen
Belvidere, Texas
I'm a Pediatric Nurse Practitioner. I love to travel and cook!