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 course at Thanksgiving and my family and friends loved it.
Blue Ribbon Recipe
Mmmm... all the flavors of fall. This would be a wonderful - and vegetarian - addition to your holiday table.
Cut the 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 pumpkin seeds.
When the pumpkin is fully cooked, in a large stock pan melt the butter and saute the onions until very soft.
Add roasted pumpkin and stock. Puree with a 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 dollop of the curry cream and pumpkin seeds and enjoy.
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