Roasted Pumpkin Soup

October 1, 2013

By Anna Varriano

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This recipe makes about 8 servings. The soup freezes beautifully, so even if you are just cooking for one or two, if you follow this recipe, you will be able to stash some away for another day.

What You’ll Need

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  •  A cooking variety pumpkin (large enough to render 4 cups of cubed pumpkin – I used a sugar pie pumpkin)
  • I large onion
  • 3 TBSP organic butter
  • 3 TBSP organic coconut oil
  • Sea salt
  • 6 to 8 cups of organic chicken stock/broth (homemade is best if possible)
  • Fresh ginger root (optional)
  • Organic sour cream (optional)
  • Chopped fresh parsley (optional)

 Prepping

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  •  Cut the pumpkin into quarters and then thick slices. Scrape out the seeds using a spoon (save them if you want to roast them).
  • Remove the skin using a paring knife or peeler, then cut the pumpkin into 2 inch cubes. You should end up with about 4 cups of cubes
  • Cut the onion into large chunks
  • Melt the butter and coconut oil on low heat (on the stove or in the oven) until just liquefied
  • Place pumpkin, onion, and butter and oil mixture into a large bowl and toss together until veggies are well coated

Cooking

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  •  Spread veggie mixture onto a couple of parchment paper lined baking sheets
  • Bake in a 300F oven for about 30 minutes, until just soft and a bit golden
  • Put the roasted pumpkin and onion into a large soup pot and add 6 to 8 cups of organic chicken broth (you want to completely cover the pumpkin and onions with the stock – it should be an inch or two above them) Add a teaspoon of unrefined sea salt, bring to a boil, then turn the heat down to low to bring mixture to a simmer. Add 1 tsp each of finely grated fresh ginger root and cinnamon (you can use more or less of each – suit your taste). Simmer for 15 minutes.

Finishing & Serving

  • Puree soup using a hand-held immersion blender, or let soup cool and puree in a blender (if using this method, return the pureed soup to the pot and reheat to desired serving temperature. Give it a taste and add more salt, cinnamon, or ginger if desired.
  • Serve with a small dollop of organic sour cream and sprinkle with whole or chopped parsley (optional).
  • Enjoy!

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