Roasted Pumpkin Soup, October 2019

A fall favorite!

4 T. vegetable oil
One 4-pound sugar pumpkin
1 large onion, chopped
6 medium cloves garlic, minced
½ t. ground cinnamon
½ t. ground nutmeg
1/8 tsp. cloves
Pinch of cayenne (optional)
4 c. water
1 T. + 2 tsp. NOBULL Carrot Ginger Scratch Starter Concentrate
½. c. full fat coconut milk (or heavy cream)
2 T. maple syrup or honey
Pepitas + extra virgin olive oil for garnish (optional)

Preheat oven to 425°F. Line a baking sheet with parchment paper. Halve the pumpkin and scoop out the seeds.Slice each pumpkin halve in half to make quarters. Coat the flesh of the pumpkin with 1 T. oil and place on the baking sheet. Roast for 35 minutes or until the flesh is soft.
Heat the remaining 3 T. oil in a large heavy-bottomed pot over medium heat. Once the oil is hot, add onion and garlic to the pot. Stir to combine. Cook, stirring occasionally, until onion is translucent–about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkin and discard the skin.
Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and NOBULL Carrot Ginger Scratch Starter Concentrate and water. Bring to a boil and then reduce heat and simmer for 15 minutes.
While the soup is cooking, toast the pepitas in a medium skillet over medium heat, stirring often, until fragrant and golden. Remove pepitas from heat and transfer to a bowl (so they don’t burn).
Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. Purée soup in a blender (in batches) until smooth. Adjust with additional NOBULL or maple syrup to taste.
Serve with pepitas and a drizzle of extra virgin olive oil.

Serves 4-6

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