Roasted Pumpkin Sage Soup

Name: Roasted Pumpkin Sage Soup
Total time: 105 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 2 medium (6 lbs total sugar pumpkins or pumpkin pie pumpkins); 1 tbsp butter (olive oil for dairy-free or whole30); 3/4 cup shallots (diced); 3 cloves garlic (chopped); 4 cups fat free (low sodium chicken broth (vegetarians can use vegetable stock)); 1 tbsp fresh sage (plus more for garnish); salt and fresh pepper to taste; reduced fat sour cream for garnish ((optional))

Pumpkin season is in full swing, and this pumpkin sage soup is the perfect first course for any meal. Totally optional, but I love using hollowed out pumpkins as a bowl for a beautiful presentation.

⏱️ 105 min 🔪 Prep: 5 min 🔥 Cook: 100 min 📊 Hard 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

5 servings

2 medium (6 lbs total sugar pumpkins or pumpkin pie pumpkins)
1 tbsp butter (olive oil for dairy-free or whole30)
3/4 cup shallots (diced)
3 cloves garlic (chopped)
4 cups fat free (low sodium chicken broth (vegetarians can use vegetable stock))
1 tbsp fresh sage (plus more for garnish)
salt and fresh pepper to taste
reduced fat sour cream for garnish ((optional))

Steps

Heat the oven to 400°F.
Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 - 1-1/2 hours.
When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.
Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes.
Add garlic and cook an additional minute.
Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.
Blend in a blender or immersion blender and blend the soup until smooth.
(Optional) Garnish with light sour cream or 0% Greek yogurt and sage.