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Roasted Pumpkin Soup Gluten Free

Ingredients


1 - • 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded

2 - • 1 onion, peeled and quartered through the stem

3 - • 2 shiitake mushrooms, stemmed, caps wiped clean

4 - • 1 garlic clove, peeled

5 - • 1/2 cup olive oil

6 - • Coarse salt and freshly ground pepper

7 - • 5 cups homemade or store-bought low-sodium vegetable stock


Instructions


1 - Preheat oven to 450 degrees.


2 - Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet.


3 - Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer.


4 - Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.


5 - Transfer vegetables to a medium saucepan; heat over medium.


6 - Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth.


7 - Bring soup just to a simmer.


8 - Remove from heat, and season with salt and pepper.


9 - Cover to keep warm.