Have a leftover pumpkin from Halloween that you didn’t carve? If it’s in good shape, turn that orangey-goodness into some Roasted Pumpkin Soup!
If your pumpkin has caved in and is liquidity with buzzy gnats around it, please throw that away. What’s wrong with you! Ok, for those of you who had to good sense to make soup with a pumpkin that’s not rotted out, let’s do this.
Sugar pumpkins make nice soup, of if you don’t have any pumpkins left, you can use a butternut squash.
Cut your pumpkin up in big chunks, seed and lay in a roasting pan. Drizzle olive oil on it, and garlic cloves (about 2-3 cloves) and bake at 450 degrees for about 40 minutes.
Let cool, and take the skins off.
Not take the roasted pumpkin and add to food processor. Add in 2 cups of vege broth. Blend and slowly add in a few more cups (2-3) based on how much you have left! I usually get a box of organic veggie broth.
Take blended smooth soup, and transfer to a large soup pan. Heat up, season with salt and pepper.
Serve with a dollop of sour cream. Add a little pinch of red pepper (fine) flakes if you like a kick, and ground up pepita nuts, or roasted pumpkin seeds also are a nice touch on top of this easy, nutritious soup!