Roasted Pumpkin Soup Recipe
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Savory, rich soup full of earthy flavors.
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2 pounds pumpkin, halved and seeded or 3 1/2 cups of canned pumpkin purÃ©e
2 tablespoons olive oil
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup celery, chopped
2 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
3 cups chicken stock
1/2 cup apple cider
1/2 cup heavy cream
fresh sage leaves for garnish or roasted pumpkin seeds
Preheat oven to 400Â°.
Cut pumpkin in half, remove seeds and place cut side down on a baking sheet, lightly greased.
Place in oven and roast until skin is golden brown and pumpkin is tender. (50-60 minutes)
When cool, scoop pumpkin out of shell and set aside in a bowl.
In a soup pot or medium saucepan, heat two tablespoons olive oil. Skip the above steps if using canned pumpkin purÃ©e.
Add cinnamon, allspice, nutmeg and ginger, stirring constantly for one minute.
Add onions, carrots, celery, fresh ginger and garlic to the pan and saute, stirring occasionally until lightly carmelized. (3-4 minutes)
Add the chicken stock, apple cider and reserved pumpkin (or pumpkin purÃ©e) to the pan.
Bring to a boil.
Reduce to a simmer and cook 15-20 minutes, stirring occasionally, until the vegetables are tender.
Remove soup from heat and process with an immersion blender or put in a blender and blend until smooth.
Season with salt and pepper.
Add the cream to the soup and stir to combine.
Note: Fill blender no more than 1/2 full with soup. Allow soup to cool and least 5 minutes before blending. Leave one corner of lid open on blender to vent so that soup doesn't explode out.
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