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Roasted Pumpkin Soup
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Ingredients
2.75 pounds
sugar pumpkin or butternut squash
1
onion
1 clove
garlic
1/2 cup
olive oil
to taste
coarse salt
to taste
ground pepper
5 cups
vegetable stock
Instructions
1
Roast until pumpkin is tender, about 30 minutes. Rotate pan and toss halfway through. Let cool and remove skins.
2
Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups of vegetable stock.
3
Use an immersion blender to puree until smooth, adding remaining stock slowly.
4
Bring soup just to a simmer. Season with salt and pepper. Cover to keep warm until serving.
Notes
Nutrition Facts
(per serving)
Calories:
900 calories
Servings:
4 servings
Carbohydrates:
85 g
Fat:
50 g
Fiber:
12 g
Protein:
8 g
Sugar:
12 g
Meal Effort
Preparation:
5 minutes
Cook:
30 minutes
Total:
40 minutes