Roasted Pumpkin And Pear Soup

 


Roasted Pumpkin And Pear Soup

INGREDIENTS

Pears 2 each, peeled and ripe, quartered, cored

Pumpkin 900 g (or butternut squash) peeled, seeded, cut in 5 cm chunks

Tomatoes 2 each, medium, cored, quartered (optional)

Onion 1 red, peeled, quartered

Garlic 2 cloves, crushed

Olive oil 30 ml

Salt 2,5 g, divided

Pepper To taste, ground

Vegetable stock 1 l

Chives 3,15 g (or scallions), thinly sliced

Cream 80 ml

Preparation

Preheat oven to 205°C - 400° F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1,25 g salt and pepper in a large bowl and toss to coat.

Spread evenly on a rimmed baking sheet.

Roast, stirring occasionally, until the veggies are tender (40-55 minutes).

Let cool slightly.

Puree the veggies and broth until smooth, either with a handheld blender (easiest) or in a blender (you will have to split into 2 portions- half the veggies and half the broth blended, then blend the other half).

Add to soup pot, add the rest of the salt, and stir in the cream.

Cook the soup over med-low heat, stirring, until hot, about 10 minutes.

Divide among 6 bowls and garnish with chives.

 

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