Deliciously Roasted Pumpkin Soup Food

ROASTED PUMPKIN SOUP

Steps:

• 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.

DELICIOUSLY ROASTED PUMPKIN SOUP RECIPE

Steps:

• Preheat oven to 350F.
• Place diced pumpkin and quartered onion into a bowl.
• Add the olive oil, cumin, coriander, black pepper and salt into the bowl and toss until it is evenly mixed.
• Place the pumpkin and onions onto a baking tray and bake in preheated oven for 20-30 minutes until the pumpkin starts to darken.
• Take the tray out of the oven and let it cool slightly, about 5 minutes.
• Now add the roasted pumpkin and onion into a food processor or blender jar with 1 cup water. Process it until it is smooth.
• Place the smooth mixture into a large pan and add the remaining water or vegetable stock. Mix together.
• Let it simmer on low heat for about 10-15 minutes.
• Add in the cream (or coconut milk) and let it simmer for few more minutes, about 3 minutes.
• Serve the pumpkin soup warm.

THE MOST DELICIOUS PUMPKIN SOUP

Steps:

• Peel and chop pumpkin, onion, celery, chicken stock, coriander and cumin in a saucepan.
• Simmer gently for 20-25 minutes or until vegetables are tender.
• Puree until smooth.
• Add milk.
• Heat gently, but do not boil.
• This soup maybe frozen.

ROASTED PUMPKIN SOUP

Steps:

• 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.