ROASTED PUMPKIN SOUP
 
Prep time
Cook time
Total time
 
This delicious soup is low in calories and high in antioxidant vitamins. It is healthy fall comfort food at its finest.
Author:
Serves: 8
Ingredients
  • 2 Small "Pumpkin Pie" Pumpkins
  • 1 Large Onion, Sliced
  • 3 Large Cloves of Garlic
  • 2 Large Leeks, Sliced Lengthwise
  • 4 Celery Stalks
  • ⅔ Cup Cherry Tomatoes
  • Extra Virgin Olive Oil
  • Coarse Ground Pepper and Kosher Salt
  • 4 Cups (32 oz. Box) Chicken Stock
  • 1-1/2 Teaspoons Celery Salt
  • ½ Teaspoon Lawry's Season Salt.
  • Roasted & Salted Pepitas For Garnish
Instructions
  1. Preheat oven to 350ยบ F.
  2. Rinse pumpkins, cut them in half and using a spoon, scoop out the seeds and pulp.
  3. Cut the pumpkins into quarters and place them on a large, parchment lined baking sheet.
  4. Brush the vegetables liberally with extra virgin olive oil and sprinkle them with coarse ground pepper and Kosher salt.
  5. Bake for about 1 hour until vegetables are fork tender and beginning to caramelize.
  6. Remove vegetables from the oven and let them sit until they are cool enough to handle.
  7. Using a spoon, scoop the pumpkin out of the skin and discard the skin.
  8. Place the cooked pumpkin into a blender or Vitamix, then add all of the other roasted vegetables as well.
  9. Pour in the chicken stock and add the celery salt and season salt.
  10. Blend on high speed until soup is silky smooth and lump free.
  11. Adjust the consistency of the soup by adding a little more chicken stock if you like a thinner soup. Depending on the size of your blender you may need to do this step in batches.
  12. The soup can also be blended using an immersion blender.
  13. Transfer soup to a large saucepan and heat to serve.
  14. Ladel into individual bowls and garnish with roasted and salted Pepitas.
Recipe by After Orange County at http://afterorangecounty.com/2015/11/10/roasted-pumpkin-soup/