September Pumpkin Soup
- Number of Servings: 4
Ingredients
1 small clump fresh sage2 Tbsp real bacon bits2 Tbsp olive oil1 small sugar pumpkin2 med-large red potatoes3 large roma tomatoes1 large yellow onion4 large cloves garlic2 Tbsp olive oil2 tsp kosher salt3 cups chicken broth2 Tbsp maple syrupfresh ground black pepper to tastePumpkin SeedsKosher salt to taste1 Tbsp olive oil
Preheat oven to 450 F
Heat a dutch oven over med-high heat. Once hot, add 2 Tbsp olive oil, sage, and bacon bits. Fry sage and bacon until sage starts to shrink and is crispy. Turn off heat, remove sage and bacon and set aside.
Chop vegetables into roughly 1 1/2 inch square pieces, reserving pumpkin seeds. Add to dutch oven with 2 Tbsp olive oil and 2 tsp kosher salt. Stir and roast in preheated oven for 20 minutes.
Meanwhile, wash pumpkin seeds and mix with 1 Tbsp olive oil. Spread in single layer on a baking sheet and sprinkle with salt.
Remove dutch oven from oven and place back on med-high heat. Lower oven temperature to 325 F. Roast prepared pumpkin seeds in oven for 20 minutes, checking after 10 minutes and stirring or removing from oven if needed.
While seeds are roasting, add chicken broth to roasted vegetables and stir. Add maple syrup and black pepper. Simmer for 20 minutes. Add sage, then use immersion blender to puree soup (or puree in batches in a blender).
Garnish with pumpkin seeds and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user DITRIBAL.
Heat a dutch oven over med-high heat. Once hot, add 2 Tbsp olive oil, sage, and bacon bits. Fry sage and bacon until sage starts to shrink and is crispy. Turn off heat, remove sage and bacon and set aside.
Chop vegetables into roughly 1 1/2 inch square pieces, reserving pumpkin seeds. Add to dutch oven with 2 Tbsp olive oil and 2 tsp kosher salt. Stir and roast in preheated oven for 20 minutes.
Meanwhile, wash pumpkin seeds and mix with 1 Tbsp olive oil. Spread in single layer on a baking sheet and sprinkle with salt.
Remove dutch oven from oven and place back on med-high heat. Lower oven temperature to 325 F. Roast prepared pumpkin seeds in oven for 20 minutes, checking after 10 minutes and stirring or removing from oven if needed.
While seeds are roasting, add chicken broth to roasted vegetables and stir. Add maple syrup and black pepper. Simmer for 20 minutes. Add sage, then use immersion blender to puree soup (or puree in batches in a blender).
Garnish with pumpkin seeds and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user DITRIBAL.
Nutritional Info Amount Per Serving
- Calories: 385.9
- Total Fat: 18.1 g
- Cholesterol: 2.5 mg
- Sodium: 749.3 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 6.8 g
- Protein: 8.5 g
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