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Roasted Pumpkin Soup

Roasted Pumkin Soup

Roasted Pumpkin Soup


  • a pumpkin or butternut squash
  • one onion
  • some carrots
  • garlic
  • ginger
  • 1/2 cup olive oil
  • 5 cups of vegetable stock
  • salt and pepper
  • sour cream


    1. Preheat oven to 350 degrees.
    2. Peel the pumpkin and remove, but keep the seeds. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast for about 30-40 minutes until pumpkin is tender when pierced with a fork. Rotate pan and turn vegetables halfway through.
    3. Boil the saved pumpkin seeds for 10 minutes. Dry them, place them in a baking pan, add some spiced salt and roast them for some time while the oven is still hot. The seeds are a great snack. You can also sprinkle some on top of the soup later.
    4. Puree vegetables and stock. Oh, and when you puree the pumpkin, be careful. Don’t splatter it all over the kitchen like I did.
    5. Bring soup to a simmer. Remove from heat, and season with salt and pepper.

The ginger makes this a pretty spicy soup, great for cold weather nights. The soup can be frozen without loosing its taste. Add a dash of sour cream and some roasted pumpkin seeds. Enjoy.

If I remember well, you can add coconut milk to the soup for a richer taste.