It’s fall and that means a whole new flavor profile to enjoy! Fall foods are delicious, rustic and comforting. Our favorites include butternut squash, Brussels sprouts, apples, pears, sweet potatoes and of course, pumpkin! Not only are they used for decoration, but they are delicious to eat as well. This recipe for Roasted Pumpkin Soup from Martha Stewart Living is savory, soothing and healthy! Not to mention, it’s easy to make and it can be stored for several other meals over the course of a week.
Roasted Pumpkin Soup
2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock
Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
Prep: 5 minutes / Total Time: 40 minutes / Servings: 4