Roasted Pumpkin Soup 06-Mar-2012
A nice fall/winter soup that can serve as a vegetarian meal
The spiced pecans make this a most interesting soup. Makes 6 1-1/3 cup servings.
Ingredients
- 5 to 6 medium carrots, peeled, coarsely chopped
- 1 large white onion, peeled, quartered
- 2 to 3 cloves garlic
- 1 (3- to 4-pound) pumpkin or butternut squash, seeded and quartered
- olive oil
- salt
- freshly cracked black pepper
- 8 fresh sage leaves
- 4 tablespoons packed brown sugar, divided
- 6 cups vegetable broth
- SpicedPecans
- a few sprigs of Italian flat-leaf parsley or cilantro
Directions
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Heat oven to 375°F;.
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Line roasting pan with foil.
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Place carrots, onion and garlic in pan.
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Drizzle with olive oil and toss until coated.[^Actually, this is a lot easier if you put the vegetables and oil in a zip-lock bag and shake.^]
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Sprinkle with salt and pepper.
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Add pumpkin quarters to pan.
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Spread one tablespoon of brown sugar on each pumpkin quarter. [^I think the brown sugar can safely be omitted.^]
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Top with sage leaves.
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Drizzle with olive oil.
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Roast vegetables 45 to 60 minutes, or until pumpkin flesh is soft.
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Meanwhile, in a 4-quart Dutch Oven bring broth just to boiling and remove from heat.
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Set aside to cool slightly.
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Remove vegetables from oven.
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Discard sage leaves.
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Scoop pumpkin flesh into a medium bowl (there should be about 5 cups).
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In batches, add vegetables and pumpkin to blender or food processor; blend or process until smooth, adding enough cooled broth to reach desired level of consistency.
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To serve, divide soup evenly among six cups or bowls.
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Top with spiced pecans and cilantro.