Yes, it is this time of the year, where pumpkin gets so popular...pumpkin spice latte, pumpkin bread, pumpkin pie, you name it! This was my first time making pumpkin soup and it came out so delicious. When I was looking for the recipe, I noticed that most of the pumpkin soups are loaded with cream, so I decided to modify the traditional way of making this seasonal soup and make it healthier. I, personally like rustic soups, rich enough to have them as a individual meal, especially when it is cold and you want something warm and comforting for your soul.
For this recipe you will need:
2 big pumpkins or butternut squash, halved and seeded
1 chopped onion
1 chopped garlic clove
5 cups of homemade vegetable stock
Salt and pepper
Preheat the oven for 450 degrees, Cut the pumpkin into 2 inch pieces. Put pumpkin pieces on the baking sheets, add olive oil and salt, toss to coat. Roast until the pumpkin is tender. Let it cool, then remove the skin. Puree it with the blender until smooth.
Place a large sauce pan over medium heat. Add olive oil, chopped onion and garlic. Saute until soft for about 5 minutes. Add cumin, salt, pepper and oregano. Stir well and saute all together for 5 more minutes. Add the vegetable stock, pumpkin puree and let it simmer for 10 minutes. Voila, easy and delicious!