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Eat Local

Roasted Pumpkin Soup

SLO Farmers Co-opJune 2, 2024 No Comments
Roasted Pumpkin Soup

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with fresh sage and enjoy.

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