Recipe

Roasted Pumpkin Soup Recipe

Add Step-by-Step Photos	Jencathen / All my dishes 1 year, 2 months ago This recipe was obtained from the Italian Cooking and Living Website. Prep:10m Cook:50m Servings:8	Jencathen
	pumpkin cream onion garlic chili flakes

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jimrug1

Ingredients

Garnish:

Seeds of 2 sugar pumpkins

2 TBSP extra virgin olive oil

1 pinch cayenne pepper

salt

Soup

2 sugar pumpkins

1/4 cup extra virgin olive oil

2 cloves garlic- minced

1 onion- minced

1 tsp chili flakes

4 cups chicken broth or stock

1/4 cup heavy cream

salt and pepper to taste

Directions

Preheat 400 F. Cut the pumpkins in half and scoop out the seeds, reserving them for the garnish.

Brush pumpkins with olive oil and place, flesh down, on a parchment lined baking sheet.

Roast in the oven for 45 minutes or until softened. Remove skins.

Remove and turn oven heat to low. Wash the seeds well, and remove any extra flesh. Dry the seeds in the oven for 3 hours, then toss them with olive oil, cayenne pepper and salt. Toast in the oven at 250 F until golden. Set aside.

In a saucepan, heat the olive oil, garlic, onion, and chili flakes over medium heat. Cook until softened. Add pumpkin flesh.

Remove from the heat and pass through a food processor until smooth.

Return to the pan, and stir in the chicken broth until desired consistency is reached.

Add heavy cream to thicken and season with salt and pepper.

Garnish with pumpkin seeds.

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Comments

jimrug1 1 year, 2 months ago said:
Hi Jen,

This soup sounds very tasty. I have had butternut squash soup but not pumpkin. I am looking forward to trying this... I like the idea of the roasted seeds for garnish. Thanks for posting.. Jim

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