It is FINALLY Fall! Know what that means?! That’s right – it’s finally time to enjoy PUMPKIN EVERYTHING!!
Demand for pumpkin-flavored items is skyrocketing. Starbucks, of course, is touting their pumpkin lattes BUT all food vendors are on the bandwagon with pumpkin-flavored beer and even beef jerky… Join the pumpkin craze by making and sharing this Fall Roasted Savory Pumpkin Soup recipe!
Prep Time: 30 minutes
Cooking Time: 1 hour
Yield: 20 – 25 cups
Serves: 10 – 12
Preheat oven to 450°F.
Combine pumpkin (or squash), apples, onions, olive oil, honey, 1 1/2 tablespoon salt and 2 teaspoons black pepper, sage, and herbs de Provence in a large bowl. Roast evenly on a large rimmed baking sheet, stirring once, for about 45 minutes, or until pumpkin is very tender and starting to brown.
Transfer about one-third of the mixture to a blender along with apple juice (or brandy) and 2 cups broth. Puree until smooth. Transfer to a heavy bottom saucepot or Dutch oven and repeat for two more batches. Add remaining salt and then taste and adjust seasoning as needed.
Return to stove over medium-low heat. Stir constantly for 10 minutes to prevent splattering.
Garnish with pumpkin seeds, cranberries, and sour cream.
Serve and enjoy!