Creamy Roasted Pumpkin Soup
Family Tested & Approved
olive oil to brush on pumpkin for roasting
roasted pumpkin, skin removed, chunked
fresh thyme, finely minced
fresh grated nutmeg
sea salt and pepper to taste
good curry powder
toasted pumpkin seeds for garnish
Cut pumpkin in half and scrape out seeds. Cut into thick wedges, brush lightly with olive oil, sprinkle with salt and bake on a baking sheet at 350 for about an hour or until tender.
Whisk curry powder into sour cream and chill. Lightly toast pumkin seeds.
When pumpkin is fully cooked, in a large stockpan melt the butter and saute the onions until very soft.
Add roasted pumpkin and stock. Puree with stick blender (or in batches in a blender or processor).
Add thyme, nutmeg and agave, then bring to simmer, stirring occasionally for 10 to 15 minutes. Stir in cream and season to taste with salt and pepper.
Serve warm in bowls, garnish with a dallop of the curry cream and pumpkin seeds and enjoy.
Last Updated: Fri, Dec 7, 2012