Martha Stewart Roasted Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
INGREDIENTS2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded1 onion, peeled and quartered through the stem2 shiitake mushrooms, stemmed, caps wiped clean1 garlic clove, peeled1/2 cup olive oilCoarse salt and freshly ground pepper5 cups homemade or store-bought low-sodium vegetable stock
STEP 1
Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
STEP 2
Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
Serving Size: 9 servings
Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
STEP 2
Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
Serving Size: 9 servings
Nutritional Info Amount Per Serving
- Calories: 210.9
- Total Fat: 16.3 g
- Cholesterol: 38.2 mg
- Sodium: 1,110.7 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.3 g
- Protein: 8.1 g
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