This roasted curried pumpkin soup is the perfect fall dish for your seasonal repertoire!
ROASTED CURRIED PUMPKIN SOUP
2 sugar pumpkins (stems removed, cut in half, seeds removed, about 6 pounds)
3 carrots (peeled, cut into quarters)
2 granny smith apples (cut in half and cored)
1 yellow onion (peeled, cut in quarters)
1 tablespoon curry powder
1 teaspoon nutmeg (freshly grated)
8 cups chicken stock
1/2 cup plain Greek yogurt
1/2 cup cilantro (leaves, optional)
1 cup pumpkin seeds (toasted, optional)
kosher salt and freshly ground black pepper (to taste)
Preheat oven to 400ºF.
Line 2 baking sheets with tin foil. To the prepared baking sheet, add the pumpkin halves and coat with 2 tablespoons of olive oil and season with salt and pepper. Turn over so they roast cut side down to create steam. To the second prepared baking sheet, add the carrots, apples and onion, coat with 2 tablespoons of olive oil and season with salt and pepper. Bake the pumpkin until tender, about 35-40 minutes. Bake the other vegetables until tender, about 20 minutes.
In a large, heavy-bottomed pot or Dutch oven, use a spoon to scoop the flesh of the pumpkin and apple into the pot. Add the roasted carrots and onion, curry powder, nutmeg, and chicken stock. Bring to a simmer, stirring occasionally, over medium-high heat. Using an immersion blender, blend soup until smooth. Season to taste with salt and pepper.
Meanwhile, place a sauté pan over medium heat and add the pumpkin seeds and season with a pinch of salt. Toast the seeds until fragrant, stirring frequently, about 5 minutes.
Serve soup in a bowl with a dollop of Greek yogurt. Garnish with toasted pepitas and cilantro, if desired.
– Instead of using store-bought pepitas, roast the seeds that were inside your pumpkins!
– Use butternut squash or acorn squash instead of the sugar pumpkins!
– If you don’t like curry, use a different spice blend, such as chile powder or maple syrup and cinnamon.