Roasted Pumpkin Soup

by Stacey Amagrande

 

Category,
Yields1 Serving
 1 lg (1 ½ lb. to 2lb) Pumpkin
 ½ cup heavy cream
 ¼ tsp Cinnamon
 ¼ tsp Nutmeg
 ¼ tsp Sage leaf
 6 cups (or more) homemade veggie stock
 1 tbsp salt
 1 tbsp Sriachai chili (optional)
1

Heat oven to 400 degrees

2

place whole pumpkin on a baking sheet and cook for 2 – 3 hours , or till bubbling at the bottom and soft to touch

3

let cool, peel skin off and remove seeds

4

Put pumpkin flesh into blender with all other ingredients. Blend till smooth.

5

Depending on how thick you prefer your soup, you can adjust the amount of stock to your liking.
*for every 4 cups of pumpkin flesh use equal amount of stock and ½ cup of heavy cream.

Ingredients

 1 lg (1 ½ lb. to 2lb) Pumpkin
 ½ cup heavy cream
 ¼ tsp Cinnamon
 ¼ tsp Nutmeg
 ¼ tsp Sage leaf
 6 cups (or more) homemade veggie stock
 1 tbsp salt
 1 tbsp Sriachai chili (optional)

Directions

1

Heat oven to 400 degrees

2

place whole pumpkin on a baking sheet and cook for 2 – 3 hours , or till bubbling at the bottom and soft to touch

3

let cool, peel skin off and remove seeds

4

Put pumpkin flesh into blender with all other ingredients. Blend till smooth.

5

Depending on how thick you prefer your soup, you can adjust the amount of stock to your liking.
*for every 4 cups of pumpkin flesh use equal amount of stock and ½ cup of heavy cream.

Notes

Roasted Pumpkin Soup
IngredientsDirections