Roasted Pumpkin Soup

• 份量: 4 servings
• 准备时间: 5 minutes
• 总时间: 40 minutes

配料

2 ¾ pounds sugar pumpkin or butternut squash, halved and seeded

1 onion, peeled and quartered through the stem

1 garlic clove, peeled

½ cup olive oil

Coarse salt and freshly ground pepper

5 cups homemade or store-bought low-sodium vegetable stock

步骤

Preheat oven, cut pumpkin and toss with oil:

Preheat oven to 450°F. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer.

Roast pumpkin:

Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Place vegetables in saucepan and add stock:

Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock.

Puree, add remaining stock:

Use an immersion blender to puree until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth.

Heat, and serve:

Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm until serving.