This content originally appeared on ForGoodMeasure. Republished with permission.
If you’ve never roasted a pumpkin, here’s your opportunity. A member of the gourd family, pumpkins are cousins to cucumbers, honeydews and zucchini. Antioxidant-rich and low-carb, this creamy, cold-weather soup comes together with the help of your oven, yielding a delicious starter to a festive meal, a side to a simple sandwich, or on its own for a light lunch. I’ll admit a hammer-like meat tenderizer and heavy-duty chef’s knife make this job, quite literally, painless.
Pumpkin Soup
Ingredients
- 6
cups
raw pumpkin
seeded - 2
cups
onion
quartered - 6
cloves
garlic - ⅛
cup
olive oil - 1
cup
shiitake mushrooms - 5
cups
low-sodium vegetable stock - 2
teaspoons
salt - ½
teaspoon
pepper - ⅛
cup
pepitas
roasted
Instructions
Preheat oven to 425 degrees.
Line a rimmed baking sheet with parchment.
Toss pumpkin, onion, and garlic in olive oil and arrange on prepared baking sheet.
Roast for 15 minutes.
Add mushrooms to roasting pumpkin mixture.
Roast an additional 15 minutes, until pumpkin is tender.
Let cool, then remove skins.
Transfer roasted vegetables to a Dutch oven.
Add vegetable stock, cover, and simmer for 1 hour.
Add salt & pepper.
Puree soup, using an immersion blender or processor.
Top with pepitas before serving.
Recipe Notes
Naturally low-carb & gluten-free
Nutrition Facts
Pumpkin Soup
Amount Per Serving (1 cup)
Calories 99
Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 884mg38%
Carbohydrates 14g5%
Fiber 2g8%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
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