Roasted Pumpkin Soup For Fall Dinners
Servings: 4
Ingredients
- 2-1/2 pounds sugar pumpkin peeled, seeded and cut into 1-inch pieces
- 1 onion peeled and cut into 1-inch pieces
- 2 garlic cloves peeled
- 4 sprigs thyme
- 4 sage leaves
- Olive oil enough to coat pumpkin pieces
- Coarse salt and freshly ground pepper
- 3 cups homemade or store-bought low-sodium vegetable stock add more as needed
- 1/2 cup heavy cream plus more for serving
- 5 tablespoons freshly grated Parmesan cheese
- Roasted Pumkin seeds or butternut squash seed for serving optional
Instructions
- Preheat over to 450 degrees.
- Combine pumpkin, onion, garlic and herbs on a rimmed baking sheet.
- Drizzle with oil and season with salt and pepper.
- Toss to coat pumpkin, then, (tossing vegetables halfway through) until pumpkin in slightly caramelized and very tender when pierced with tip of sharp knife.
- Discard any woody stems from the herbs, leaving the leaves.
- Transfer vegetables to a blender.
- Add stock and cream.
- Blend until smooth, adding more stock if necessary to achieve desired consistency.
- Transfer to pumpkin enamel cast iron pot.
- Bring to a slight simmer over medium heat.
- Add cheese and whisk until smooth.
- Season with salt and pepper.
- Serve, garnished with heavy cream and roasted pumpkin seeds, if desired.