Roasted Pumpkin Soup

Ingredients

  • fresh sage leaves for garnish or roasted pumpkin seeds
  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) cinnamon
  • 1 teaspoon(s) allspice
  • ¼ teaspoon(s) nutmeg
  • ¾ cup(s) chopped onion
  • ½ cup(s) chopped carrot
  • + 8 more ingredients
    • 1 tablespoon(s) garlic, minced
    • ¼ teaspoon(s) ginger
    • ½ cup(s) celery, chopped
    • 2 tablespoon(s) fresh ginger, minced
    • 2 pound(s) pumpkin, halved and seeded or 3 ½ cups of canned pumpkin purée
    • 3 cup(s) chicken stock
    • ½ cup(s) apple cider
    • ½ cup(s) heavy cream

Preheat oven to 400°. Cut pumpkin in half, remove seeds and place cut side down on a baking sheet, lightly greased. Place in oven and roast until skin is golden brown and pumpkin is tender. (50-60 minutes) When cool, scoop pumpkin out of shell and set aside in a bowl. In a soup pot or med...

View full recipe at RecipeTips.com

Comments

Variations on Roasted Pumpkin Soup

  • Roasted Pumpkin Soup
    • "Parsley Croutons":/recipes/11152, for garnish (optional)
    • 1/4 cup heavy cream
    • 1 1/2 teaspoons finely chopped fresh thyme leaves
    • 2 cups water
    • +7 other ingredients


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