Roast Pumpkin Soup

Annemieke Exton ’21

This is a super easy fall recipe that’s perfect for rainy days. Use local produce for the best flavor!

Ingredients:

2 lb (or 1 whole) Butternut squash pumpkin

2 medium onions

2 sweet potatoes

1 large white potato

2 apples

1 oz. butter

2 Tab olive oil

2 garlic whole cloves 

1 Tbsp curry powder

1 Quart Chicken Broth

Sea salt & cracked black pepper to taste

Optional – finish each serving with 2 Tbsp (or as desired) cream or sour cream, parsley or chives.

Instructions:

  1. Peel & chop the vegetables into large cubes.
  2. Roast the pumpkin, sweet potato, onions, apple and garlic in melted butter and olive oil in a heavy cast-iron pot until they’re tender and slightly caramelized.
  3. Add the curry powder and toast off for 1-2 minutes.
  4. Pour in the chicken broth and add the cubed white potato.
  5. Season with salt and pepper. 
  6. Simmer for 20 minutes or until all the vegetables are tender.
  7. Blend using a stabmixer or blender until the smooth and velvety
  8. Serve with a dollop of cream or sour cream and fresh herbs as desired, with a crusty loaf of bread.
  9. Enjoy!