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Roasted Pumpkin Soup

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

STEP 1

Preheat oven to 450°F. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, and garlic on a rimmed baking sheet. Add olive oil and salt; toss to coat, then spread in a single layer.

STEP 2

Roast until pumpkin is tender, about 30 minutes. Rotate pan and toss halfway through. Let cool and remove skins.

STEP 3

Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups of vegetable stock.

STEP 4

Use an immersion blender to puree until smooth, adding remaining stock slowly.

STEP 5

Bring soup just to a simmer. Season with salt and pepper. Cover to keep warm until serving.

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

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