Roasted Pumpkin Soup
Warm up with this delicious Roasted Pumpkin Soup, a perfect blend of roasted butternut squash and savory spices!
Ingredients
- 2 butternut squash halved lengthwise
- 2 large onions halved and peeled
- 2 bulbs garlic skins left on, tops trimmed
- 5 tablespoons extra virgin olive oil
- 1 teaspoon salt plus more for seasoning
- 1 teaspoon freshly cracked black pepper plus more for seasoning
- 1/2 cup water
- 4 cups chicken broth at room temperature
- sliced sourdough bread for serving (optional)
- sour cream for garnish (optional)
- chopped chives for garnish (optional)
- red pepper flakes for garnish (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Place the pumpkin, onions, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 45 minutes. Pour in the water and cover the tray with foil to cook the vegetables faster. Roast for another 45 minutes until tender.
- After the vegetables have cooled slightly, squeeze the garlic from its skins into a bowl.
- Scoop the pumpkin flesh from the skins and add it to a large pot along with the onions and garlic.
- Pour in the chicken broth. Blend until smooth using an immersion blender. Increase the heat to medium-high and bring to a gentle simmer to warm through.
- Adjust seasoning with salt and pepper to taste. Serve with sourdough bread and top with sour cream, chives, and red pepper flakes if desired.