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Roasted Pumpkin Soup with Apple and Ginger Recipe

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Roasted Pumpkin Soup with Apple and Ginger Recipe

Directions

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Ingredients :

  • 2 (1 pound) sugar pumpkins, halved and seeded
  • 1 tablespoon olive oil, or more as needed
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 (1/2 inch) piece fresh ginger, peeled and minced
  • 1 apple, peeled and cut into cubes
  • 3 cups chicken broth, or more as needed
  • 1 tablespoon maple syrup
  • ground white pepper to taste
  • salt to taste
  • ¾ cup water, or to taste
  • ½ cup heavy cream (Optional)
  • Methods :

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  • Step 2

    Brush pumpkin flesh with olive oil. Place pumpkins face down on the prepared baking sheet.

  • Step 3

    Bake in the preheated oven until pumpkins are easily pierced with a fork, 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and peel away skin. Set pumpkins aside.

  • Step 4

    Melt butter in a large pot over low heat. Add onion and ginger and cook until soft and translucent, about 10 minutes. Add apple and cook for 3 to 5 minutes. Pour in chicken broth and mix in pumpkins. Bring to a boil, reduce heat, and simmer until apple is soft, 10 to 15 minutes.

  • Step 5

    Puree soup using an immersion blender. Season with maple syrup, white pepper, and salt.

  • Step 6

    Add water and cream and heat until soup is hot, but not boiling. Taste and adjust seasoning.

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