Nothing warms you up like a bowl of soup on a chilly autumn day, and this pumpkin soup that has just a hit of spice, is just the ticket.
Roasted Pumpkin Soup
- 1 medium pumpkin, about 2 pounds
- 1 onion, diced
- 4 cloves garlic, chopped
- 1 sweet potato, peeled and cubed
- 1 tart apple, peeled and cubed
- 1 1/2 teaspoons chili powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Dash cayenne pepper
- Salt and pepper to taste
Prep time: 1 hour 15 minutes
Total time: 2 hours 30 minutes
- Cut the top off the pumpkin and scoop out all the seeds and “guts.” Place the pumpkin upside down on a cookie sheet and bake in a 400 degree oven for about one hour or until the “meat” of the pumpkin is tender. Remove from the oven. When it’s cool enough to handle, cut the pumpkin in quarters and peel the skin off. Then cut the pumpkin into 1- or 2-inch cubes and set aside.
- In a large pot on medium heat saute the onion, garlic and sweet potato with a couple tablespoons of olive oil. When the sweet potato is fork tender add the apple, pumpkin and spices. Saute 5 minutes and add 2 cups of water. Let that come to a simmer and cook until the apple becomes fork tender. Remove from heat.
- Working in batches, puree the soup in a blender or use an immersion blender to do it right in the pot. Return to the pot and place on medium low heat. If the soup is a little too thick, add some water. Re-season to taste. Serve warm.