As we all know, October is a big month for pumpkins. Luckily there is no shortage of recipes to make once you’ve harvested the patch. Here’s a tasty, healthy, and easy roasted pumpkin soup recipe you’ll want to add to your collection.
- Olive oil
- 1 large pumpkin
- 1 large yellow onion, chopped
- 4 large or 6 medium garlic cloves
- ½ teaspoon Pink Himalayan salt
- 1 teaspoon of garam masala
- 4 cups (32 ounces) vegetable broth
- ¼ cup Roasted Green pumpkin seeds
- black pepper to taste
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the pumpkin into quarters and scoop out the seeds. Drizzle the olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Then place your garlic cloves onto each piece of pumpkin. Roast for 40 minutes, until the pumpkin flesh is easily pierced through with a fork. Set aside to cool slightly.
- Heat four tablespoons of olive oil in a large cast iron or stainless steel pot over medium heat. Once the oil is sizzling, add onion and salt. Stir to combine.
- Cook, stirring occasionally until onion is translucent. While onion is cooking, scoop out the pumpkin flesh with a large spoon and set it aside. Add the garam masala and a few shakes of freshly ground black pepper to the pot, followed by the pumpkin flesh and roasted garlic. Add the broth. Bring the mixture to a boil then reduce heat and simmer for about 20 minutes.
- Remove the soup from heat and let it cool slightly. Purée the soup with a hand-held immersion blender or a conventional blender until smooth.
- To serve, pour the soup into individual bowls and sprinkle the top with pumpkin seeds.
It’s the perfect soup for a crisp fall day. Enjoy!
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