This content originally appeared on ForGoodMeasure. Republished with permission.
If you’ve never roasted a pumpkin, here’s your opportunity. A member of the gourd family, pumpkins are cousins to cucumbers, honeydews and zucchini. Antioxidant-rich and low-carb, this creamy, cold-weather soup comes together with the help of your oven, yielding a delicious starter to a festive meal, a side to a simple sandwich, or on its own for a light lunch. I’ll admit a hammer-like meat tenderizer and heavy-duty chef’s knife make this job, quite literally, painless.
Servings 8 cups
Before you begin, please note you will need an immersion blender or processor for this recipe.
6 cups raw pumpkin seeded2 cups onion quartered6 cloves garlic⅛ cup olive oil1 cup shiitake mushrooms5 cups low-sodium vegetable stock2 teaspoons salt½ teaspoon pepper⅛ cup pepitas roasted
Preheat oven to 425 degrees.
Line a rimmed baking sheet with parchment.
Toss pumpkin, onion, and garlic in olive oil and arrange on prepared baking sheet.
Roast for 15 minutes.
Add mushrooms to roasting pumpkin mixture.
Roast an additional 15 minutes, until pumpkin is tender.
Let cool, then remove skins.
Transfer roasted vegetables to a Dutch oven.
Add vegetable stock, cover, and simmer for 1 hour.
Add salt & pepper.
Puree soup, using an immersion blender or processor.
Top with pepitas before serving.
Naturally low-carb & gluten-free
Serving: 1cup | Calories: 99kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Sodium: 884mg | Fiber: 2g
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.