Those sweet baby pumpkins are good for more than just pies! Roasted pumpkin adds a depth of flavor to soups and stews and is paired well with rich herbs and spices. Ginger, carrot, and sage enhance the sweet pumpkin flavor in this creamy soup and make for a comforting evening meal.
Roasted Pumpkin Ginger Soup
- 1 small to medium pie pumpkin
- 2-4 tbsp Chosen Foods Avocado Oil
- 1 medium sweet onion diced
- 4 carrots diced
- 2 cloves garlic minced
- ¼ cup dry white wine
- 3 cups chicken or vegetable stock
- 1 cup filtered water
- 2 leaves springs fresh thyme removed
- 3 leaves fresh sage chopped
- 2" knob fresh ginger grated
- salt & pepper to taste
- optional: toasted pepitas for garnish
Preheat the oven to 375°F. Line a baking sheet with foil or parchment. Cut the pumpkin in half and scoop out the seeds. Coat the inside of the pumpkin generously with avocado oil, salt, and pepper. Cook the pumpkin cut sides down for 60-75 minutes (depending on the size of your pumpkin), or until fork tender. Set aside until cool enough to handle, about 15 minutes. Scoop the flesh out and reserve for the soup.
Heat a large soup pot or dutch oven over medium high heat. Add 2 tablespoons avocado oil, onion, carrot, and garlic. Sauté until softened, about 10 minutes. Add the white wine, stock, and water. Add the reserved pumpkin, thyme, sage, and ginger. Stir well. Cover and cook 20-30 minutes.
Remove from heat and puree with either an immersion blender or by small batches in a high-powered blender (take care with this method: blending hot mixtures can cause pressure build up in blenders, which can equal eruptions and burns). This step is optional, as the soup can also be enjoyed chunky! Season with salt and pepper and garnish with toasted pepitas, as desired.