Recipe For Roasted Pumpkin Soup

Roasted Pumpkin Sage Soup Skinnytaste

WEBOct 24, 2012 · Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. …

1. Heat the oven to 400°F.
2. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 - 1-1/2 hours.
3. When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.
4. Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes.

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Healthy and Easy Pumpkin Soup The Seasoned Mom

WEBSep 13, 2018 · Add onion and sauté until soft and translucent (about 5-10 minutes). Add garlic and ginger and cook for about 1 more minute, …

1. Heat oil in a large pot over medium heat. Add onion and sauté until soft and translucent (about 5-10 minutes). Add garlic and ginger and cook for about 1 more minute, stirring.
2. Add cauliflower, broth, and pumpkin. Turn heat to high, bring to a boil; cover. Reduce heat to low and simmer (covered) for about 20-30 minutes or until cauliflower is tender.
3. Stir in maple syrup, salt and coconut milk.
4. Remove from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, just transfer the soup to a large blender and puree until smooth. Be careful with the hot soup!

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