Roasted Pumpkin Sage Soup
Pumpkin season is in full swing, and this pumpkin sage soup is the perfect first course for any meal. Totally optional, but I love using hollowed out pumpkins as a bowl for a beautiful presentation.
- 2 medium (6 lbs total sugar pumpkins or pumpkin pie pumpkins)
- 1 tbsp butter (olive oil for dairy-free or whole30)
- 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.
Calories: 137.5kcal, Carbohydrates: 25g, Protein: 6g, Fat: 3g, Sodium: 459mg, Fiber: 7g, Sugar: 9g
Freestyle Points: 1
Points +: 3