Caramelized Pumpkin Soup

by Sue Taggart

A rich, cream-free, soup that will get you rave reviews. It’s perfect fall through winter and will become firm favorite with friends and family.

You will need a blender.

Serves 4-6:

1       large pumpkin (approx. 3 pounds)

1       tsp extra virgin olive oil

3      tbsp extra virgin olive oil

2      large yellow onions, sliced very thin

2      carrots, cut into fine julienne strips

1       tbsp granulated sugar

1/2   tsp ground sage

4 c   chicken stock (preferable low fat and low sodium)

salt and pepper to taste

Cut the pumpkin in half and scrape out the seeds. (Keep the seeds if you want to toast then in the oven for a healthy snack). Brush the cut surfaces of the pumpkin with the teaspoon of oil, then lay cut side down on a baking sheet. Bake in the oven for one hour or until the flesh is very soft and the cut sides are slightly caramelized. Allow to cool, then scrape out all the pulp

While the pumpkin is baking, warm the 3 tablespoons of oil in a large soup pot over medium heat. Add the onions and carrots and cook for about 15 minutes, stirring often until soft. Sprinkle with the sugar and continue cooking, stirring often for a further 10-15 minutes, or until the vegetables are browned and caramelized.

Stir in the sage, stock and pumpkin pulp and bring to the boil. Let cool slightly, then working in batches, transfer to a blender and purée until smooth. Season with salt and pepper and ladle into individual bowls—or for a spectacular centerpiece into a hallowed-out winter squash or pumpkin shell.

I like to serve it drizzled with a little cream and top with freshly made croutons.

This soup freezes well.


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