Roasted Pumpkin Soup

Roasting the pumpkin provides extra texture and flavor. If you don’t want to roast it first, increase the cooking time for the soup. You can also use canned pumpkin puree if you wish. Pumpkins are a good source of vitamin A.

(Serves 8)

Created by: Monica Bhide

• 4 cups peeled and diced pumpkin, or 1-1 pound 13-oz can pumpkin puree
• 2 tablespoons unsalted butter
• 1 small yellow onion, peeled and diced
• 2 bay leaves
• 3 cups chicken broth
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1 cup half and half (10%) cream
• Salt and pepper to taste
• Fresh parsley for garnish

• 1. Preheat the oven to 350° F. Place the pumpkin cubes onto a foil-lined baking sheet and roast about 1 hour or until the pumpkin is soft. Remove from oven and allow to cool.
• 2. When the pumpkin is cool, place it in a bowl and mash until it is smooth and free of lumps. Set aside.
• 3. In a medium saucepan, heat the butter over medium-high heat and when it stops foaming, add the onions. Cook until soft but not browned, about 5 minutes.
• 4. Add the pumpkin, bay leaves, broth, sugar, salt, cloves and cinnamon and stir well to combine.
• 5. Bring to a boil; reduce the heat and simmer for 15 -20 minutes.
• 6. Remove the bay leaves and add the cream. Season to taste with salt and pepper. (If you prefer a smoother texture, puree the soup in a blender.)
• 7. Serve immediately garnished with fresh parsley.

Photographer: iStockphoto.com/Branislav Senic

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