Ingredients
Scale
- 1 small baking pumpkin, peeled, seeded, and cubed (about 3 cups)
- 1 teaspoon fresh rosemary, finely chopped
- 1 Tablespoon olive oil
For the soup:
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 onion, peeled & chopped (about 1 heaping cup)
- 2 – 3 cloves garlic, peeled & chopped
- 2 carrots, peeled & chopped (about 1/2 cup)
- 2 stalks of celery, chopped (about 3/4 cup)
- 3 cups chicken or vegetable broth
- 1 bay leaf
- 2/3 cup pumpkin puree
- 1/2 teaspoon ground sage
- 1 teaspoon Italian seasoning
- 4 oz. Greek cream cheese (or Neufchatel)
For the top: Goat cheese crumbles
Instructions
- Preheat the oven to 400 F. In a medium mixing bowl, toss the pumpkin with the rosemary and olive oil until all the pumpkin chunks are coated with oil. Spread out on a baking sheet and roast in the oven for about 20 – 25 minutes or until the pumpkin chunks are tender.
- Meanwhile, put the butter and olive oil in your soup pot over medium heat. When the butter is melted, add the onion, garlic, carrot and celery and saute until the onion is very tender and translucent.
- Add the broth and bay leaf, the roasted pumpkin and pumpkin puree along with the seasonings. Bring to a boil, then reduce to a simmer and let cook for about 15 minutes to let the flavors blend well. Remove the bay leaf and blend the soup with the cream cheese using an immersion blender (or regular blender–but take care to let the soup cool first if you use a regular blender).
- Serve hot with a few goat cheese crumbles on top.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.