Roasted Pumpkin Soup Repost/Happy Halloween


Roasted Pumpkin Soup:

Yeah its here! “Halloween”

Ingredients:

  1. 2 pounds of sugar pumpkins or butternut squash, halved and seeded

  2. 1 onion, peeled and quartered

  3. 2 garlic cloves, peeled

  4. 1/2 cup olive oil

  5. Coarse salt and freshly ground pepper

  6. 5 cups of low-sodium vegetable stalk

Directions:

Preheat oven to 450*.  Cut pumpkins in halves and scoop out seeds from pumpkin.  Set pumpkin bottoms on 2 large baking sheets also combine onion and garlic on the baking sheet.  Add 2 tbsp oil and 2 teaspoons salt all over the onion, garlic and pumpkins inside and rims.  Bake 45 to 55 minutes, or until the flesh is soft and golden brown, but before the squash start collapsing.  Let pumpkins cool, scoop cooked flesh from pumpkins, leaving enough flesh so that pumpkins keep their shape.  Transfer pumpkins and vegetables to a medium saucepan, heat over medium. Pour in 2 cups of stock; Puree with an immersion blender until smooth.  With the blender running, slowly add remaining 3 cups of stock, and puree until smooth.  Bring soup just to a simmer.  Remove from heat, and season with salt and pepper.  Cover to keep warm.

Photo by: Michael Brian Photography

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