Roasted Pumpkin Soup

Name: Roasted Pumpkin Soup
Prep time: 5 min
Total time: 40 min
Ingredients: 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded; 1 onion, peeled and quartered through the stem; 2 shiitake mushrooms, stemmed, caps wiped clean; 1 garlic clove, peeled; 1/2 cup olive oil; Coarse salt and freshly ground pepper; 5 cups homemade or store-bought low-sodium vegetable stock

3.6

(615)

www.marthastewart.com

Your recipes

Prep Time: 5 minutes

Total: 40 minutes

Author : Martha Stewart

Ingredients

Remove All · Remove Spices · Remove Staples

2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded1 onion, peeled and quartered through the stem2 shiitake mushrooms, stemmed, caps wiped clean1 garlic clove, peeled1/2 cup olive oilCoarse salt and freshly ground pepper5 cups homemade or store-bought low-sodium vegetable stock

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Step 2

Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.