Pumpkin season usually means sweet treats for us. Just to name a few: Pumpkin bread with zucchini, pumpkin pancakes and the most traditional: pumpkin pie. I realized that I don’t often make savory dishes with pumpkin.
Roasted Sugar Pumpkin Soup
That all changes now. I’m going to substitute pumpkin wherever I’ve used butternut squash in the past. With pasta, in stews and definitely in soups! This soup doesn’t use spices that are traditionally associated with pumpkin dishes. No cinnamon, cloves or nutmeg. The mushrooms in the soup add a lovely earthiness. All of the flavors that you’re used to in a light yet hearty squash soup! This soup is great year-round treat!
Roasting pumpkin, onions. garlic & onions
Roasted Sugar Pumpkin Soup with Pumpkin Seeds
Roasted Sugar Pumpkin Soup with Pumpkin Seeds
Makes 12 servings
Adapted from Martha Stewart
Ingredients
48 ounces Trader Joe’s sugar pumpkin cubes
1 large sweet onion, peeled and quartered
2 large garlic cloves
10 ounces white mushrooms, rinsed
1/4 cup olive oil
8 cups vegetable (or chicken) broth
4 cups water
Optional: 1 teaspoon ground ginger
Kosher salt & freshly ground pepper
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Trader Joe’s roasted & salted pumpkin seeds
Directions
Preheat oven to 450 degrees.
1. In a large bowl, toss pumpkin cubes with onions, mushrooms and garlic with olive oil, 1 tablespoon of kosher salt and 10 turns of the pepper grinder.
2. Spread out on a large riimmed baking sheet. Roast until pumpkin is tender and golden, about 30 minutes.
3. Transfer vegetables to a stockpot over medium heat.
4. Add the broth and water.
5. Using an immersion blender, puree.
6. Bring to a simmer and taste. If using ginger, add now. Adjust for salt and pepper.
7. Pour into bowls and sprinkle with pumpkin seeds right before serving.
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Eat, Drink & Be Yummy!
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