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.
(6 lbs total sugar pumpkins or pumpkin pie pumpkins)
(olive oil for dairy-free or whole30)
(low sodium chicken broth (vegetarians can use vegetable stock))
(plus more for garnish)
salt and fresh pepper to taste
reduced fat sour cream for garnish
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 or 0% Greek yogurt and sage.
and 3/4 cups
WW Points Plus:
Printed from Skinnytaste: https://www.skinnytaste.com/roasted-pumpkin-sage-soup/