If you’ve never roasted a pumpkin, here’s your opportunity. A member of the gourd family, pumpkins are cousins to cucumbers, honeydews and zucchini. Antioxidant-rich and low-carb, this creamy, cold-weather soup comes together with the help of your oven, yielding a delicious starter to a festive meal, side to a simple sandwich, or on it’s own for a light lunch. I’ll admit a hammer-like meat tenderizer and heavy-duty chef’s knife make this job, quite literally, painless.
Before you begin, please note you will need an immersion blender or processor for this recipe.
Preheat oven to 425 degrees.
Line a rimmed baking sheet with parchment.
Toss pumpkin, onion, and garlic in olive oil and arrange on prepared baking sheet.
Roast for 15 minutes.
Add mushrooms to roasting pumpkin mixture.
Roast an additional 15 minutes, until pumpkin is tender.
Let cool, then remove skins.
Transfer roasted vegetables to a Dutch oven.
Add vegetable stock, cover, and simmer for 1 hour.
Add salt & pepper.
Puree soup, using an immersion blender or processor.
Top with pepitas before serving.
Naturally low-carb & gluten-free
