Pumpkin Soup
- JoAnn Jaffe
Create a warm and cozy experience by trying this easy to make velvety smooth soup with simple ingredients for any occasion.
| Prep. | 20 minutes |
|---|---|
| Cook | 50 minutes |
| Ready In | 1 hour 10 minutes |
| Yield | Unknown |
Ingredients
- 1 squash (large, 3 lbs.)
- 1 tbsp olive oil
- 1/2 cup shallot
- 1 tsp salt
- 4 garlic cloves
- 3-4 cups vegetable bouillon (24-32 ounces)
- 1-2 tsp butter
- 1 tsp maple syrup
- 1/8 tsp nutmeg (ground)
- 1 tsp black pepper
Directions
Preheat the oven to 200 °C (400 °F).
Line a rimmed baking sheet with parchment paper.
Slice the squash and lightly chop the shallot.
Remove seeds from squash.
Place squash, shallot and garlic cloves on the baking sheet.
Lightly drizzle with olive oil and sprinkle on salt and pepper.
Roast for 30-35 minutes until completely cooked.
Flip everything after 20 minutes.
Remove from oven and place to cool.
Peel the squash.
Place baked squash, shallot and garlic cloves into a blender with enough bouillon to mix.
Blend on high until soup becomes creamy.
Pour contents of blender into a soup pot.
Add remaining bouillon along with butter, maple syrup and nutmeg to the soup pot.
Cook on medium heat for 10-15 minutes while stirling often.
Notes
Vegetable bouillon maybe substituted for chicken bouillon
Shallots maybe substituted with onion variety of choice
Optionally add 1-2 copped apples
Optionally skip the use of a blender
Butter maybe substituted for margarine or olive oil
Optionally when served top with croutons, roasted pumpkin seeds or crispy sage