Roasted Pumpkin Soup

Ingredients

• Pumpkin

  Raw

  4 cup, cubed or 464g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Nutmeg

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Potato

  Flesh and skin, raw

  3 ½ cup, diced or 525g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

Directions

1. (source: https://www.yummly.com/recipe/Roasted-Pumpkin-Soup-983117#directions) Preheat oven to 400°F/200°C and line a baking sheet with aluminium foil. Spread the pumpkins evenly over the aluminium foil and drizzle with 3 tablespoons of olive oil and season with the nutmeg, salt and pepper. Roast for 30 minutes until golden. Heat the remaining 2 tablespoons olive oil in a large saucepan over medium high heat. Sauté the onion and garlic for 5 minutes until fragrant and softened. Add the roasted pumpkin, potatoes and 3 cups vegetable broth. Bring to boil, covered, and reduce heat to low. Let simmer for 35 minutes until the potatoes and pumpkin are soft. Purée with a handheld blender and season with salt and pepper to taste.

Similar Foods

• Roast Pumpkin, Sweet Potato, and Garlic Soup
• Pumpkin Soup with Toasted Pumpkin Seeds
• Curry Pumpkin Soup
• Roast Pumpkin Frittata
• Simple Thai Pumpkin Soup
• Roasted Tomato Basil Soup