Roasted Pumpkin Soup
Roasted Pumpkin Soup Preheat the oven to 400ºF and lightly oil a sheet pan. Remove the stem from a small pie pumpkin (sometimes called sugar pumpkins) and cut
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Cooking tools:
- Food processor
- Blender
- Immersion blender
- Dutch oven
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pastry brush
- Fork
- Spoon
- Stove
- Pot
- Kitchen towel
- Measuring spoon
- Measuring cup
- Ladle
- Serving bowl
Ingredients
- 1 3 pound pie pumpkin
- 2 tbsp olive oil, plus a little more for brushing the pumpkin
- ½ cup diced onion
- 3 cloves garlic, minced
- ⅔ cup vegetable or chicken broth
- ¾ tsp kosher salt
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- 1 tbsp cream for drizzling
- 1 tbsp Maple syrup or honey
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