Roasted Pumpkin Soup PREP: 5 MINS TOTAL TIME: 40 MINS SERVINGS:4 INGREDIENTS 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded 1 onion, peeled and quartered through the stem 2 shiitake mushrooms, stemmed, caps wiped clean 1 garlic clove, peeled 1/2 cup olive oil Coarse salt and freshly ground pepper 5 cups homemade or store-bought low-sodium vegetable stock DIRECTIONS 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. SOURCE Martha Stewart Living, October 2009 HOW TO COOK Roasted Pumpkin Soup Techniques from Martha Stewart
Posted on: Tue, 08 Oct 2013 12:21:16 +0000
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