jbrechtel
ed70f6e3c2
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27 lines
1.5 KiB
Plaintext
27 lines
1.5 KiB
Plaintext
image: https://roux.roo.lol/recipe-images/roasted-pumpkin-sage.webp
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---
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title: Roasted Pumpkin Sage Soup
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description: Pumpkin season is in full swing, and this pumpkin sage soup is the perfect first course for any meal. Totally optional, but I love using hollowed out pumpkins as a bowl for a beautiful presentation.
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prep_time: 5 minutes
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cook_time: 1 hour 40 minutes
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servings: 5
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category: uncategorized
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source: https://www.skinnytaste.com/roasted-pumpkin-sage-soup
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tags: soup, pumpkin, fall, vegetarian-option, gluten-free
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---
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Heat the oven to 400°F.
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Using a heavy, sharp #knife, cut the @sugar pumpkin{2%medium} (about 6 lbs total) in half. Scoop out seeds and place on a #baking sheet; bake for {1 - 1.5%hours}.
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When the pumpkin is cooked and cool enough to handle, use a #spoon to scoop out the flesh. This should make about 5 cups.
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Add @butter{1%tbsp} (or olive oil for dairy-free or whole30) to a large #pot or #Dutch oven, on medium heat; add @shallot{3/4%cup} (diced) and sauté until tender, about {4%minutes}.
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Add @garlic{3%cloves} (chopped) and cook an additional {1%minute}.
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Add pumpkin and @chicken broth{4%cups} (fat free, low sodium; vegetarians can use vegetable stock) to the pot, along with @fresh sage{1%tbsp}, @salt{} and @fresh pepper{} to taste and bring to a boil. Simmer, covered for about {15%minutes}.
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Blend in a #blender or #immersion blender and blend the soup until smooth.
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(Optional) Garnish with @reduced fat sour cream{} (or 0% Greek yogurt) and extra sage. |