Maple Roasted Pumpkin Soup
Ingredients
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4 Cups Fresh Pumpkin, peeled and cut into 1" chunks
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3.5 Tbsp Olive Oil
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5 Medium garlic cloves, minced
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1/2 tsp Salt
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1/2 tsp Ground Nutmeg
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1/4 tsp Cinnamon
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1/4 tsp Ginger
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1/8 tsp Cloves
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1/8 tsp Black Pepper
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4 Cups Vegetable Broth
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1/2 Cup Heavy Cream or Whole Milk
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2 Tbsp Fuller's Sugarhouse Pure Maple Syrup
Preparation
- Preheat oven to 425 degrees.
- Brush pumpkin chunks with 1.5 tablespoons of olive oil and place on a baking sheet (line with parchment paper for easier clean up). Roast for 30-40 minutes, until pumpkin is softened. Set aside to cool.
- In a large Dutch oven heat 2 tablespoons of olive oil. Stir in onion and garlic. Cook until onion is translucent.
- Combine roasted pumpkin, cinnamon, nutmeg, ginger, cloves, and ground pepper and place in the Dutch oven. Then pour in vegetable broth and bring to a boil.
- Once boiling, reduce to simmer for approximately 15 minutes.
- Stir in heavy cream and Fuller's Sugarhouse pure maple syrup. Turn off the heat and use an immersion blender to blend all the ingredients and create a creamy soup texture.
