Roasted Pumpkin Soup with Roasted Pumpkin Seeds

Ever since we got a pumpkin in our CSA box, pumpkin soup has been on our menu. I had a plan to roast the pumpkin and the seeds and then to make a simple, pureed soup, flavored with curry powder and Greek yogurt. I wanted to add the roasted pumpkin seeds for some crunch. I followed my simple plan, and it worked quite well.



Roasted Pumpkin Soup with Roasted Pumpkin Seeds

Ingredients

• 1 sugar pie pumpkin
• Vegetable stock
• Salt & pepper to taste
• Curry powder to taste
• Greek yogurt

What to Do

• Preheat oven to 375 degrees.
• Cut pumpkin in half, take out the seeds, wash and dry them.
• Cut each pumpkin half into small pieces and coat them with olive oil, salt, and pepper.
• Coat pumpkin seeds with olive oil, salt, pepper, & curry powder and set aside.
• Put pumpkin pieces onto a cookie sheet and bake for 30 minutes.
• Turn pumpkin pieces over and add seeds to the cookie sheet.
• Bake for an additional 20 to 25 minutes, until pumpkin pieces are soft and seeds are browned.
• Puree pumpkin with several cups of vegetable stock in a food processor. Add liquid until the soup is just a bit “soupier” than desired, as the yogurt will thicken it.
• Season the soup with salt, pepper, and curry powder (a little curry powder goes a long way).
• Stir in a few tablespoons of Greek yogurt.

Questions: Do you like pumpkin? Or are you “over” it already this season? If not, what’s your favorite way to eat it?

 

Be well,
Andrea