roasted pumpkin soup
Prep time: 15 mins
Cook time: 1 hour 5 mins
Total time: 1 hour 20 mins
Ingredients
  • 1 pound (450g) chopped pumpkin
  • 5 tablespoons olive oil, divided
  • 1 teaspoon nutmeg
  • Salt and pepper
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 pound (500g) potatoes, peeled and chopped
  • 3 cups vegetable broth
Instructions
  1. Preheat oven to 400°F/200°C and line a baking sheet with aluminium foil. Spread the pumpkins evenly over the aluminium foil and drizzle with 3 tablespoons of olive oil and season with the nutmeg, salt and pepper. Roast for 30 minutes until golden.
  2. Heat the remaining 2 tablespoons olive oil in a large saucepan over medium high heat. Sauté the onion and garlic for 5 minutes until fragrant and softened. Add the roasted pumpkin, potatoes and 3 cups vegetable broth. Bring to boil, covered, and reduce heat to low. Let simmer for 35 minutes until the potatoes and pumpkin are soft.
  3. Purée with a handheld blender and season with salt and pepper to taste.
Recipe by Savormania at http://www.savormania.com/roasted-pumpkin-soup/