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Roasted Pumpkin Soup

It’s pumpkin season! I made this soup over the course of, oh, three days, but it’s really quite simple. Things like traveling for work, yoga and The Office got in the way.

Here’s what you need –

  • 3 – 4 lb sugar pumpkin, cut in half
  • 2 tbsp butter
  • 1 small onion, diced
  • 1 gala apple, chopped
  • 2 medium carrots, chopped
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1 cup low fat milk (or cream if yours didn’t go bad like mine did)
  • 3 cups chicken broth

Preheat oven to 425. Place pumpkin halves, flesh side down  on a cookie sheet. Don’t worry about the seeds yet. Bake for approximately 40 minutes, until a fork can pierce the skin easily. Remove and let cool. Scoop out the seeds and pulp.

In a large sauce pan, melt butter. Add onions and apples. Cook until soft, about two minutes. Add carrots. Add the spices. Cook for another minute or two. Set heat on low.

Cube pumpkin and add to the pan. Set heat on medium/high and continue to cook until pumpkin softens even more. Add two cups of chicken broth and bring to a simmer. Remove from the heat and let cool slightly. Puree mixture in a food process or blender. You may have to do this in batches, depending on what you’re using.

Add pumpkin puree back to the pan, and thin out with the remaining cup of broth. I didn’t all of it, but this depends on what consistency you like. Add the milk and bring back up to a simmer for a few minutes. Serve.

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