ROASTED PUMPKIN SOUP RECIPE RECIPES

ROASTED PUMPKIN SOUP RECIPE | ALLRECIPES

Roasted Pumpkin Soup Recipe | Allrecipes image

Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!

Provided by Craig

Categories Pumpkin Soup

Total Time 1 hours 0 minutes

Prep Time 5 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 ⅔ pounds sugar pumpkin -- peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 ½ tablespoons vegetable oil
1 large potato, sliced
1 quart water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 ¼ tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
Bake in preheated oven 40 minutes, until soft but not blackened.
In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Nutrition Facts : Calories 306.7 calories, CarbohydrateContent 27.6 g, CholesterolContent 54.7 mg, FatContent 21.4 g, FiberContent 3.2 g, ProteinContent 4.3 g, SaturatedFatContent 10.6 g, SodiumContent 612.6 mg, SugarContent 5.2 g

ROASTED PUMPKIN SOUP RECIPE - MARTHA STEWART

Roasted Pumpkin Soup Recipe - Martha Stewart image

Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream—or both.

Provided by Martha Stewart

Categories Soup Recipes

Total Time 40 minutes

Prep Time 5 minutes

Number Of Ingredients 7

Ingredients

2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

Steps:

Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

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