Roasted Pumpkin Soup

4

Roasted Pumpkin Soup

40 minPrep Time

20 minCook Time

1 hrTotal Time

Save Recipe

Print Recipe

Ingredients

• 2 tbsp (30 mL) butter or margarine
• 1/2 small onion, minced
• 1 tsp (5 mL) minced garlic
• 1/4 tsp (1 mL) nutmeg
• 2 cups (500 mL) vegetable stock
• 1 1/2 cups (375 mL) roasted, mashed pumpkin
• Few drops of hot sauce like tabasco or a few shakes of chili powder, to taste
• Salt and pepper, to taste
• 1 cup (250 mL) milk – alternatively add 1 cup more stock for milk free option
• To serve (optional):
• Grated parmesan cheese
• Toasted pumpkin seeds
• Chopped parsley, coriander, or basil

Instructions

1. The night before, roast your sugar or pie pumpkin. Mash 1 1/2 cups and set aside for the soup. Use the rest as a side on its own or enjoy in other recipes !
2. When you are ready to assemble the soup, melt butter in a large saucepan over medium heat and sauté onion until translucent. Add garlic and nutmeg and cook until garlic is fragrant.
3. Add stock and roasted mashed pumpkin and bring to a boil. Reduce or turn off heat, add milk stir to warm through.
4. Purée with a hand held blender in the pot, or transfer to a blender.
5. Serve on its own or garnish with grated parmesan cheese, toasted pumpkin seeds (or green store bought hulled pumpkin seeds) or even your favourite chopped herbs such as parsley, coriander or basil.