Roasted Pumpkin Soup
Prep Time50 minutes mins
Cook Time10 minutes mins
Total Time1 hour hr
Course: Soup
Cuisine: American
Keyword: roasted pumpkin soup, roasted pumpkin soup recipe
Author: Renee - www.raisinggenerationnourished.com
- 2 pie pumpkins seeds scooped out & cut into wedges
- 2 tbsp olive oil to roast the pumpkins
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 tbsp butter too cook the soup in
- 2 small onions or 1 large onion coarsely chopped
- 2 large carrots coarsely chopped
- 2 cloves of garlic coarsely chopped
- 3 cups bone broth Depending on how thick you want the soup – you can thin it out even further than the 2 quarts if you wish too stretch it.
- 1/3 cup coconut milk or whole milk
- Sea salt/pepper to taste
Pre-heat the oven to 425 degrees and toss the pumpkin wedges on a large sheet tray with the olive oil, sea salt, and cinnamon. Roast the pumpkin wedges at 425 degrees for 40-45 minutes, until a fork pokes in the flesh easily.
When the pumpkins are done roasting, let them cool while you get the rest of the soup started. Melt some butter in the bottom of your soup pot and add the onion & carrots. Put a big pinch of sea salt in there to bring out their juices and sweeten. Cook on medium heat for a good 10 minutes until the veggies soften and sweeten.
Add the garlic and cook for a minute.
Peel the skin off the roasted pumpkin, and add it to the soup pot along with the bone broth. Bring the soup to a simmer for 5 minutes.
Turn the heat off, add the coconut milk, and then puree the soup with an immersion blender or blender. Sea salt and pepper to taste. You can garnish with sour cream or coconut yogurt. We like the soup with roasted pumpkin seeds too!
