Pumpkin season is in full swing, and this pumpkin soup is the perfect first course for any meal. Use a hollowed out pumpkin as a bowl for a beautiful presentation.
The aroma of roasted pumpkins and sage smells like everything I love about Thanksgiving – warmth, comfort, family and friends.
If you can't find sugar or pumpkin pie pumpkins, acorn squash or butternut would work fine it it's place. This soup can be made ahead and reheated when ready to serve.
I went pumpkin picking a few weeks ago and and had so many sugar pumpkins, I knew I was going to use some as bowls. Wouldn't this be beautiful on your Thanksgiving table! Completely optional, but if you want to do this, look for small pumpkins, about 2-1/4 to 2-1/2 lbs, otherwise your bowls will hold too much soup. To make the bowls, I followed this method only I roasted them 15 minutes longer. You can do this a day ahead, then heat in the oven before serving to keep your soup warm. I actually washed mine after using and they still look good.
Roasted Pumpkin Sage Soup
Servings: 5 • Size: a little under 1-3/4 cup • Old Points: 2 pts • Points+: 3
Calories: 137.5 • Fat: 3 g • Carb: 25 g • Fiber: 7 g • Protein: 6 g • Sugar: 9 g
Sodium: 459 mg (without salt)
- 2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
- 1 tbsp butter (olive oil for dairy-free)
- 3/4 cup shallots, diced
- 3 cloves garlic, chopped
- 4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
- 1 tbsp fresh sage, plus more for garnish
- salt and fresh pepper to taste
- reduced fat sour cream for garnish, (optional)
Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 - 1-1/2 hours.
When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.
Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.
Blend in a blender or immersion blender and blend the soup until smooth.
(Optional) Garnish with light sour cream and sage. Makes 8 1/2 cups.