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Servings Prep Time Cook Time Passive Time
8People 10 Minutes 20 Minutes 1 Hour
Servings Prep Time
8People 10 Minutes
Cook Time Passive Time
20 Minutes 1 Hour
Servings: People
Servings: People
Roasting the pumpkin
  1. 1. Cut pumpkin in half and remove seeds. 2. Place pumpkin cut side down on baking sheet and roast at 400F for 45-60 Min. 3. Remove from oven and scoop out pumpkin flesh. 4. In a sauce pot puree pumpkin and heavy cream(just enough to make it a thick paste)
Making the soup
  1. 1. In a large pot, sweat onions, garlic, and carrots in butter or oil. 2. When onions are soft and carrots are cooked, add pumpkin. 3. Add stock and bring to a simmer. 4. Puree in a food processor or with an immersion blender. If desired, add more cream for a smother consistency. 5. Season and enjoy!
Recipe Notes
  • OPTIONAL: Pumpkin seeds can be washed, boiled, and toasted in the oven. Goes great on salads or mixed with nuts.
  • Try adding some fresh grated ginger root when sweating the vegetables.
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