Roasted Pumpkin Soup
Pumpkin is very low calories – 100 grams provides just 26 calories and contains no saturated fats or cholesterol; however, it is rich in dietary fiber, anti-oxidants, minerals, vitamins. I decided to take the humble pumpkin and turn it into a soul satisfying and slimming soup. All comfort and no guilt. The ingredients are all super easy to find in your grocery store, and the actual cooking of the soup takes very little work, just get all the ingredients into a pot and let it simmer away.
- Category: Soup
- 2 cups roasted pumpkin
- 1 Medium white onion, diced
- 5 cloves garlic, roasted is best
- 3 cups vegetable stock
- 1 1/2 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- First roast the pumpkin and the garlic. (This can be done a day or two ahead if you want.) Preheat the oven to 350 F, cut pumpkin in half (I used one that was about 6 inches across when I cut it open). Place the 2 halves face down on a baking sheet lined with parchment. Take the 5 cloves of garlic, wrap in a small piece of tin foil and drizzle with 1 teaspoon of oil. Bake for 30 minutes or until the pumpkin is soft.
- Add 2 cups of cooked pumpkin, the onion, garlic, and vegetable stock to a large soup pot. Bring to a boil, reduce to simmer and cook for 15 minutes.
- Add maple syrup, cinnamon, salt, pepper. Either blend all ingredients with a hand held wand blender, or pour contents into a blender and blend until smooth. Be careful as the soup is hot!
- If using the blender, pour everything back in the pot and return to the lowest heat, keep warm until ready to serve.
- Any unused roasted pumpkin can be stored in the fridge for 3 days in a sealed container, or in the freezer for one month.