Creamy Roasted Pumpkin Soup
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| Recipe Rating: | |
| Categories: | Cream Soups, Vegetarian, Vegetable Soup |
| Collections: | Soup's On!, Thanksgiving Table, Meatless Mondays |
| Serves: | 8=10 |
| Prep Time: | |
| Cook Time: |
Ingredients
| olive oil to brush on pumpkin for roasting | |
| 1/2 stick | unsalted butter |
| 3 c | chopped sweet onions |
| 5 c | roasted pumpkin, skin removed, chunked |
| 8 c | good vegetable stock |
| 1 tsp | fresh thyme, finely minced |
| 1/4 tsp | fresh grated nutmeg |
| 1 Tbsp | agave syrup |
| 2 c | cream |
| sea salt and pepper to taste | |
| 1 c | sour cream |
| 1/4 tsp | good curry powder |
| 1/2 c | toasted pumpkin seeds for garnish |
Pinched by ljmills, and 738 more.
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crystal rogersLightly Saltedmendocino, CA (pop. 8,098)ckrogersMember Since Sep 2011crystal's Notes:
I have been making a version of this fall soup for years. I have used my organic sugar baby pumpkin from the garden as well as butternut or acorn squash. I also served it in small individual hollowed out pumpkins for a first coarse at Thanksgiving, and my family and friends loved it.
(See crystal's Original Version of Recipe)Comments from the Test Kitchen:
Mmmm... all the flavors of fall. This would be a wonderful - and vegetarian - addition to your holiday table.
Directions
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.
Comments
1-12 of 44 comments
Lisa Feneis
LawLucy
Nov 8, 2011
My recommendation is to leave out the cream and sour cream. Substitute almond milk (40 calories for 1 cup and you cannot tell you are missing the fat/calories of cream) and substitute chicken broth for the bland veggie broth
I have a similar recipe that I do this to and on Weight Watchers, it brings it to 1 point for 1 cup.
I have a similar recipe that I do this to and on Weight Watchers, it brings it to 1 point for 1 cup.
susan shiptoski
pasu18617
Nov 8, 2011
I have to try this! I think I'll saute my onions in bacon fat as Teri suggest, I'm also going to use the almond milk as Lisa suggests, and chicken stock since my hubby doesn't like vegetable stock . I am counting calories too,..so this recipe with other cooks tweeks will be great! Thanks for posting Crystal!
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