Roasted Pumpkin Soup

By á-31949

Ingredients

• 1 pound pumpkin (sometimes called a sugar pumpkin or pumpkin pie pumpkin)
• 2 T butter
• 2 onions, sliced thin
• 1 carrot peeled and rough chopped
• 1/8 tsp ground cloves
• 1/8 tsp nutmeg
• Pinch of cinnamon
• 1 tsp apple cider vinegar
• 1/4 cup maple syrup
• 2 cups of vegetable stock
• salt and pepper to taste

Preparation

Step 1

1. Preheat oven to 350 degrees.
2. Cut pumpkin in half and remove seeds.
3. Add touch of olive oil inside the pumpkin along with salt and pepper. Place pumpkin on baking sheet and roast for about 30 minutes or until tender. Let cool.
4. Meanwhile in a pot melt butter and add sliced onions and cook for about 5 minutes until onions have softened. Add salt and pepper to taste (This can be done while the pumpkin is roasting).
5. Remove pumpkin meat from skin. Discard skin. Add the pumpkin and carrot followed by spices and vinegar. Allow cider to evaporate.
6. Add maple syrup and stir.
7. Add the vegetable stock and bring to a boil. Simmer for about 20 minutes on low heat.
8. The soup is ready to blend when all the vegetables have softened up.
9. Remove to a blender and puree until smooth, check seasoning and serve.

Note: Garnish with caramelized apples. Finely minced chives is also a nice garnish.