This recipe is written for pumpkin but is great when made with kabocha squash, too. Kabocha is a Japanese variety of squash that’s also known as a Japanese pumpkin. If you want a crunchy topping or a snack for later, you can rinse the seeds and roast them in the oven with some salt and olive oil!
INGREDIENTS
- 1 pie pumpkin
- 1 large onion, diced
- 2 cloves of garlic (or more!), minced
- 1 large russet potato, diced into cubes
- 1 apple, cored and diced into cubes
- 1 carrot, diced
- 4-8 cups of broth
- Extra virgin olive oil
- Salt and black pepper to taste
- Cinnamon
- Nutmeg
- Fresh sage
DIRECTIONS
- Preheat oven to 375 degrees. Cut the pumpkin in half and scoop out the seeds. Place cut-side up on a roasting pan and drizzle with olive oil. Roast for about 45 minutes to 1 hour, until tender when pierced with a fork.
- In the meantime, in a stock pot or large Dutch oven, sauté the onions in olive oil until they’re soft and translucent. Add a pinch of salt and the minced garlic and sauté for an additional minute or two.
- Add the potato, apple, and carrot to the stock pot and pour in broth until diced veggies and apple are just covered. Bring to a boil, then reduce hear, cover, and simmer until the veggies and apple are tender.
- Remove the pumpkin from the oven and allow to cool for a few minutes before scooping out the flesh. Add to the soup pot along with a few dashes of cinnamon, nutmeg, salt, and black pepper and simmer for about 5 minutes.
- Using an immersion blender, blend the soup until puréed. If using a regular blender you can blend it in batches. Add more broth of it’s too thick, or if it’s too thin you can cook it down for a few more minutes.
- Garnish with fresh sage and enjoy.