Cart Menu
recipe,

Roasted Pumpkin Soup

Printer Friendly Version
  • 2 pounds pumpkin flesh (or winter squash)
  • 1 large onion, unpeeled, halved
  • 3 leeks, white part only
  • 3 cloves garlic, unpeeled
  • 3 T olive oil
  • 1 T butter
  • 2 tsp minced fresh ginger
  • 1 apple, peeled, cored, and iced
  • 1 tsp curry powder
  • 3 cups chicken broth
  • 2 T lemon or lime juice
  • 1 cup milk
  • 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

To purchase Renee's Garden Seeds, click here

View Recipe Archive

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

To purchase Renee's Garden Seeds, click here

View Recipe Archive