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Roasted White Pumpkin Soup Recipe

olives-n-okra
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Servings 6 -8 servings

Ingredients
  

  • 4 cups white pumpkin about a 5 pound pumpkin
  • 6 cups chicken or vegetable broth
  • ½ cup chopped onion
  • 2 cloves finely minced garlic
  • ¼ cup extra virgin olive oil plus extra
  • ¼ cup dry amontillado
  • ½ heavy cream
  • Salt & pepper

Instructions
 

  • Heat oven to 375°F. Half and seed pumpkin. Slice each half into quarters. Place on baking sheet cut side up then drizzle with olive oil; add salt and pepper. Roast for about 1 hour, or until pumpkin is lightly brown and tender when pricked with a fork. Remove from oven and cool. When pumpkin is cool enough to handle, remove skin and set aside.
  • Add ¼ cup olive oil, garlic, and onion to stockpot; sauté until onion is almost translucent. Add amontillado and cook for about 3 minutes more.
  • Add pumpkin and stock to sauce pot. Add salt and pepper to taste; simmer for 30 minutes.
  • Using an immersion blender, purée mixture until completely smooth. Add cream and mix well. Adjust salt and pepper as necessary.
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