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Roasted Pumpkin Soup

C4Bimbos's picture
A super easy, healthy and absolutely delicious fall soup!
  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)

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.

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.

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

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes

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Average: 4 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 167 Calories from Fat 64

% Daily Value*

Total Fat 7 g11.2%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 3.6 mg1.2%

Sodium 215.7 mg9%

Total Carbohydrates 23 g7.6%

Dietary Fiber 2.2 g8.9%

Sugars 8.8 g

Protein 5 g10.7%

Vitamin A 255% Vitamin C 35.3%

Calcium 5.2% Iron 11%

*Based on a 2000 Calorie diet

Roasted Pumpkin Soup Recipe Video