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Roasted Pumpkin Soup

C4Bimbos's picture
A super easy, healthy and absolutely delicious fall soup!
Ingredients
  Sweet pumpkin 3 Pound, sliced
  Onion 1 , halved
  Apples 2 , peeled, cored and quartered
  Olive oil 2 Tablespoon
  Salt and pepper To Taste
  Fresh thyme sprigs 5
  Sage sprigs 1
  Warm chicken stock 4 Cup (64 tbs)
For garnish
  Sage leaves 10
  Olive oil 1⁄4 Cup (4 tbs) (For deep frying)
  Creme fraiche 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Preheat the oven to 400 degrees F. Line a baking dish with aluminum foil and set aside.
2. Heat olive oil in a small saucepan and deep fry the sage leaves. Place it over the kitchen towel.

MAKING
3. Place the pumpkin over the prepared baking dish along with other ingredients and roast in the oven for 40 minutes.
4. Take out the vegetables from the oven and peel the pumpkin. Add in all the ingredients in a blender along with warm chicken stock. Blend until smooth.
5. Pour the soup in a large pot and cook for a few minutes and adjust the seasoning according to your taste.

SERVING
6. Ladle out soup in a serving bowl and garnish with sage leaves and crème fraiche. Serve and enjoy!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes
Servings: 
8

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