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Roasted Pumpkin Soup

2 pounds pumpkin flesh (or winter squash)
1 large onion, unpeeled, halved
3 leeks, white part only
3 cloves garlic, unpeeled
3 tablespoons olive oil
1 tablespoon butter
2 teaspoons minced fresh ginger
1 apple, peeled, cored, and iced
1 teaspoon curry powder
3 cups chicken broth
2 tablespoons lemon or lime juice
1 cup milk
salt and freshly ground pepper to taste

Garnish: 1/2 cup chopped chives

Preheat oven to 375˚ F. Cut pumpkin (or squash)  into quarters or large chunks. Remove seeds and pithy pulp. Place pumpkin and onion halves, cut side down, on an oiled baking sheet along with leeks and garlic. Brush vegetables with 2 tablespoons of the oil and cover with foil. Bake 25 minutes. Remove garlic and reserve. Bake vegetables for 25 to 30 minutes longer until they are tender. Peel vegetables, including garlic, then coarsely chop.

In a 4 to 5 quart saucepan, heat 1 more tablespoon of oil with the butter. Add ginger and apple and sauté until softened. Stir in curry powder. Add reserved roasted vegetables and chicken broth. Bring to boil, cover, and simmer for 15 minutes or until vegetables are very tender. Stir in lemon or lime juice. Purée the mixture in batches in a blender or food processor. Return the soup to pot, add milk and heat through just to warm. Add salt and pepper to taste. Garnish with chives.      Serves 6.

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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