Roasted Pumpkin Soup

April 14, 2014

139

I love love love this soup. Joey does too, amazingly. The flavors come together so well, and the texture is really velvety. It would work well with any winter squash - pumpkin, butternut squash, acorn squash, etc. If you're using pumpkin, make sure to use a pie or sugar pumpkin, and not the regular carving kind - it won't be as flavorful. We used a pie pumpkin that was just under 4 lbs, unpeeled and with the stem.

1 large winter squash
Olive oil, salt and pepper
2 tbsp butter
2 large shallots, diced
1 small apple, peeled, cored and chopped
2 cloves garlic, minced
1.5 tsp grated ginger
1 tsp herbs de provence
4 cups vegetable broth
1-2 tbsp honey
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
2 oz goat cheese, crumbled
1/2 cup heavy cream or half and half

Preheat oven to 400 F. Line a large baking sheet with foil. Cut your squash in half, and use a spoon to scrape out the seeds and stringy pulp. Cut each half into quarters, or other amount of...
See the full directions on my site

Nutritions

Calories
194

Sodium
827mg
34% DV

Fat
18g
28% DV

Protein
5g
11% DV

Carbs
13g
4% DV

Fiber
2g
11% DV