Roasted Pumpkin Soup

Name: Roasted Pumpkin Soup
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters dice bacon (about 3 slices); 8 servings Freshly ground black pepper; 59 milliliters dry (fino) sherry; 2 teaspoons finely chopped fresh thyme leaves; 59 milliliters heavy cream; 8 servings Kosher salt; 473 milliliters stock or low-sodium chicken broth; 1 Tbsp olive oil; 118 milliliters dice shallots (about 2 medium); 2 kilograms sugar baby pumpkin, cut in half and seeds removed; 473 milliliters water

You can never have too many soup recipes, so give Roasted Pumpkin Soup a try. Watching your figure? This gluten free and primal recipe has 124 calories, 4g of protein, and 6g of fat per serving. This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have sugar baby pumpkin, heavy cream, water, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

Heat the oven to 375°F and arrange a rack in the middle. Rub the cut halves of the pumpkin with the oil and season generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Pumpkin

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Oven

Place on a baking sheet cut-side up and roast until fragrant, tender when pierced with a fork, and golden brown, about 70 minutes.

Equipment you will use

Baking Sheet

Remove from the oven and let sit on the baking sheet until cool enough to handle, about 20 minutes.Using a large spoon, scoop out the flesh, place it in a medium bowl (you should have about 3 cups), and set it aside.

Equipment you will use

Baking Sheet

Bowl

Oven

Place the bacon in a large, heavy-bottomed saucepan or Dutch oven over medium heat and cook until crispy and the fat is rendered, about 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Sauce Pan

Remove with a slotted spoon to a small paper-towel-lined plate and set aside.

Equipment you will use

Slotted Spoon

Add the shallots to the bacon fat, season with salt and pepper, and sauté until softened, about 4 minutes.

Ingredients you will need

Salt And Pepper

Bacon Drippings

Shallot

Add the sherry and cook until reduced by half, about 2 minutes.

Ingredients you will need

Sherry

Add the stock or broth, water, thyme, and reserved pumpkin and season with salt and pepper. Stir to combine, then bring to a simmer. Reduce the heat to low and simmer until the flavors have melded, about 10 minutes.Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off).

Ingredients you will need

Salt And Pepper

Pumpkin

Stock