Roasted Pumpkin And Sage Soup Recipes
ROASTED PUMPKIN WITH SHALLOTS AND SAGE
Sugar pumpkins (also known as pie pumpkins) have sweet, tender flesh that's especially good for cooking. Roast one with olive oil and herbs for an easy side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
- Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.
Nutrition Facts : Calories 176 g, Fat 11 g, Protein 4 g
ROASTED PUMPKIN SOUP WITH APPLE
Provided by Klaraslife
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 ° C.
- Cut the pumpkin and apple into cubes, peel the onion and garlic and dice. Mix with coriander, sage, salt, pepper and olive oil, place on a baking sheet and roast in the oven for 35 minutes.
- When the pumpkin is soft, put everything in a blender and pour on the vegetable stock. Puree smooth and velvety and place in a saucepan. Bring to the boil again, season with salt.
- Serve with the sage leaves, roasted pumpkin seeds and chopped herbs. If you like, you can add toasted bread slices.
- The soup will keep in an airtight container for up to 5 days in advance.
ROASTED PUMPKIN AND SAGE SOUP
Steps:
- 1. Preheat oven to 450ºF and set to "roast" if your oven makes the distinction. 2. Line a cookie sheet with parchment. 3. Cut the pumpkin into wedges and use a sharp knife to remove the pulp and seeds. 4. Drizzle olive oil on the pumpkin and carrot flesh, generously season with salt and pepper. Place them on the cookie sheet and roast for 40 minutes or until the flesh of the vegetables is soft and pliant. The tip of a small knife should go in easily. 5. Remove the pumpkin flesh from the tough outer skin and roughly chop into pieces. Set aside with the carrots. 6. Heat about 2 Tbl. olive oil in a heavy bottomed Dutch oven. Sauté the onions over medium heat for 3-4 minutes. Sprinkle the brown sugar over the onions when they become translucent. Reduce heat and cover the pot. Cook for an additional 5 minutes, allowing the onions to slowly caramelize. 7. Add ginger and spices and cook through for 2 minutes. Add the remaining ingredients, except for the heavy cream, bring to a simmer, then cover and cook for 35 minutes. 8. Remove the bay leaves and cinnamon sticks. Add the heavy cream or coconut milk, then proess the soup in batches in a blender or food processor until thoroughly combined and velvety smooth. 9. Serve the soup in warmed bowls, drizzle with the sage oil. Finish the toasted sesame seeds and crushed cashew nuts. Piryatnogo Appetita!
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