Roasted Pumpkin Soup
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
Nutrition Facts
Serving size
Calories 167Calories from Fat 64
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 215 mg8.96%
Total Carbohydrates 23 g7.7%
Dietary Fiber 2 g8%
Sugars 8 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
