Creamy Roasted Pumpkin Soup
Creamy Roasted Pumpkin Soup is a sweet, velvety, creamy soup. The pumpkin is roasted with maple syrup to elevate the creamy richness of the pumpkin.
Ingredients
- 1 1/2 lbs. pumpkin cubed
- ½ cup cream
- 1 cup chicken stock
- 1 shallot medium - chopped
- 2 cloves garlic chopped
- 3 tablespoons maple syrup
- 6 tablespoons butter
- Dash of white pepper
- Salt to taste
Instructions
- Preheat oven to 400 degrees
- Cut the pumpkin into 2-inch cubes, seeds out and skin off.
- Place the cubed pumpkin into a lined baking sheet.
- In a microwavable bowl, melt 4 tablespoons of butter (about 1 minute in defrost mode in the microwave). Pour the maple syrup into the butter and stir.
- Pour the butter and maple syrup mixture on top of the pumpkin; toss to coat and spread in a single layer. Roast the pumpkin until fork tender for about 30 minutes.
- In a pot heat 2 tablespoons of butter and sauté the shallots and garlic until translucent. Add the roasted pumpkin and chicken stock. Bring it to boil. Turn off the heat. Blend with an immersion blender until smooth.
- Pour in the cream and add a dash of white pepper and salt to taste.
- I used cream, feta cheese, and arils from a pomegranate to garnish, but you could use your favorite garnish. Serve! Voila!
Nutrition
Calories: 366.27kcalCarbohydrates: 25.67gProtein: 4.25gFat: 28.95gSaturated Fat: 17.92gCholesterol: 87.71mgSodium: 251.1mgPotassium: 718.27mgFiber: 1.05gSugar: 15.18gVitamin A: 15442.49IUVitamin C: 16.28mgCalcium: 79.16mgIron: 1.56mg
Tried this recipe?Let us know how it was!