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Roasted Pumpkin Soup

Cooks in ~ 2hours soup
  • 2-1/2 tablespoons extra virgin olive oil (divided)
  • 1 sugar pumpkin (about 2 pounds, or 3 cups canned pumpkin) 2 teaspoons kosher salt (divided)
  • ¼ teaspoon ground white pepper (divided)
  • 2 carrots, chopped
  • 1 small yellow onion, chopped
  • 3 garlic cloves, peeled
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh ground ginger (or dried)
  • ½ teaspoon ground allspice
  • 1 bay leaf
  • 3 cups bone broth
  • 1 tablespoon maple syrup (brown sugar or honey will work too) ½ cup unsweetened almond milk
  • 2 ounces prosciutto, cut into thin ribbons
  • 2 tablespoons sage leaves, chopped
recipe directions

Preheat oven to 400 degrees.


Cut the pumpkin in half of, and do away with the seeds and stringy pulp.


Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper, then vicinity them reduce aspect down on baking sheet coated with parchment paper. Drizzle the pumpkins with 1 tablespoon of olive oil.


Region within the oven and roast for forty five mins to at least one hour until smooth. take away the pumpkin and set apart to chill enough for dealing with.


Place the carrots, onions, and garlic on the identical tray and roast for 15 minutes.


Inside the meantime, warmness 1-half tablespoons olive oil over medium-excessive warmth in a heavy pot. add the cinnamon, ginger, allspice and bay leaf. Stir the spices constantly for 1 minute, then upload the broth, maple syrup, and all of the vegetables. bring to a boil, then lessen warmth and simmer for 15 minutes. eliminate the bay leaf.


Working in batches, puree the soup in a blender. Make sure to vent the top of the blender, otherwise the steam from the soup will make it explode.


Return all of the soup to the pot, then add 1-1/2 teaspoon kosher salt and ⅛ teaspoon white pepper. Stir in the almond and coconut milk, then set the heat to low and keep the soup warm while you fry the prosciutto and sage.


Heat 1/4 cup olive oil over medium-high heat. Add the prosciutto and sage and fry until crisp.

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