SQUASH - Roasted Pumpkin Soup

By Unblond1

Ingredients

• tablespoon curry powder OR:
• 2 tablespoons olive oil
• 1 sugar pumpkins, stem removed, cut in half, seeds removed, about 3 pounds
• 2 medium carrots, peeled and cut into quarters
• 1 granny smith apple, cut in half and cored
• 1/2 yellow onion, peeled, cut in quarters
• 1/2 teaspoon nutmeg (freshly grated)
• 4 cups chicken stock
• 1/4 cup plain Greek yogurt
• 1/4 cup cilantro (optional)
• 1/4 cup pumpkin seeds, toasted
• kosher salt and freshly ground black pepper (to taste)

Details

Servings 4

Preparation

Step 1

Preheat oven to 400ºF.

Line 2 baking sheets with tin foil. To the prepared baking sheet, add the pumpkin halves and coat with 1 tablespoon of olive oil and season with salt and pepper. Turn over so they roast cut side down to create steam.

To the second prepared baking sheet, add the carrots, apples and onion, coat with 1 tablespoon of olive oil and season with salt and pepper. Bake the pumpkin until tender, about 35-40 minutes. Bake the other vegetables until tender, about 20 minutes.

Use a spoon to scoop the flesh of the pumpkin and apple into the pot. Add the roasted carrots and onion, curry powder, nutmeg, and chicken stock. Bring to a simmer, stirring occasionally, over medium-high heat. Using an immersion blender, blend soup until smooth. Alternately, blend in regular blender for smoother texture. Season to taste with salt and pepper.

Serve soup in a bowl with a dollop of Greek yogurt. Garnish with toasted pepitas and cilantro, if desired.