One of our favorite things about fall is the long list of soups to be made! Most of the “comfort soups” are not great for you. We wanted a soup that tasted comfy, and you can feel good about having seconds! Queue our friend, Michelle, who sent us this recipe for Pumpkin Soup! Not only does pumpkin contain some great health benefits, this soup is full of flavor and warms you up on a chilly fall day! Enjoy!
1 3-lb sugar pumpkin
4 garlic cloves
4 thyme sprigs
1 medium onion, chopped
32 oz chicken stock (we used veggie stock)
2 tsp salt
2 TBS butter
2 TBS maple syrup
Preheat oven to 350*. Slice pumpkin in half horizontally. Scoop out seeds and place halves, pulp side down on baking sheet, with the cloves of garlic (do not remove paper shell) and a bit of thyme sprig tucked under each half. Roast for 45-55 minutes until pulp is soft.
In large pot, saute onion in 1 TBS olive oil until tender. When the pumpkin is still warm from roasting, scoop out the flesh into the pot. Squeeze out garlic cloves from the paper casing. Add chicken (or veggie) stock and begin to mash with a potato masher or spoon until your desired thickness (note: we used an immersion blender and it worked beautifully!) Add butter, maple syrup and salt to warmed soup. Taste and adjust seasonings to your liking.