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Tuesday, October 2, 2012

Farmers Market Recipe- Roasted Pumpkin Soup


4 cups roasted fresh organic pumpkin (any of the orange flesh squashes like acorn, butternut, 
etc. will work in combination or as a substitute for pumpkin)
1-2 medium roast organic shallot
4cups low sodium organic (or home made) chicken broth
2 cups of water
6-8 stems of fresh organic thyme
2T. of smoked paprika
salt to taste

To Roast Pumpkin/Squash and Shallots:
-preheat oven to 425 degrees
-peel and seed pumpkin and/or squash, peel shallot
-cut pumpkin/squash into pieces about one inch square
-toss with olive oil to coat well and place on sheet or roasting pan
-roast for 20 minutes or until tender and starting to caramelize (brown)

For Soup:
-place all ingredients except the smoked paprika in a medium pot
-place over medium heat and bring to a boil
-immediately reduce heat to a simmer
-add smoked paprika and simmer for 10-12 minutes            
-remove thyme stems
-blend until very smooth in the pot with an immersion blender or in batches in a regular blender 
and return to pot
-add more salt and paprika (if you like it smokey) if needed
-adjust thickness by adding a little more water if needed

Serves 8-10

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