This is the last recipe in my Pumpkin Soup Sunday series. It's been a lot of fun creating pumpkin soup recipes and if you're looking for some more delicious soups with pumpkin, be sure to check out the other recipes on my home page.
For this recipe, I decided to combine spaghetti squash and carrots with pumpkin to create a sweet and savory soup. If you want to skip roasting the vegetables, you can easily peel and chop them up into small pieces and simmer for 20-30 minutes in the pot, then immersion blend.
Let's get to it...
INGREDIENTS
1 Shallot, finely diced
2 Tbsp Olive Oil
I Sugar Pumpkin, gutted and split in half
1 SM-MD Spaghetti Squash, quartered and gutted
2 LG Carrots, peeled and chopped
I bulb of Garlic, loose ends trimmed off for roasting
1 Tbsp Salt
1 tsp Pepper
1 tsp Thyme
1 tsp Chili Powder
1/2 tsp Sage
6 Cups Vegetable Broth
1/4 Cup Heavy Whipping Cream
INSTRUCTIONS
Prepare the Pumpkin, Spaghetti Squash, Carrots, and Garlic Bulb for roasting. Place items on a baking sheet, skin-side down. Drizzle with Olive Oil, Salt & Pepper. Roast at 450 degrees for 20-30 minutes, or until everything is tender.
While the pumpkin and other items are roasting, begin to start the soup by heating 1 Tbsp of Olive Oil in a Dutch Oven. Add in the Shallots and sauté until tender. Next, stir in all the herbs & spices and then add in the Vegetable Broth. Bring to a boil.
By this time, the vegetables should be ready. Remove from the oven and let cool.
Using a dish towel or oven mitt to protect your hands from being burnt, scoop out all of the meat from the Pumpkin and Spaghetti Squash. Get as much as possible. Add in the Carrots and then squeeze the roasted Garlic from its shell. Stir everything in the Dutch Oven to combine. Remove from heat.
Using an immersion blender, food processor, or blender, puree everything until its smooth and silky. Stir in the Heavy Whipping Cream. Taste test to see if you need any more salt and pepper and adjust to your liking.
Serve and Enjoy!
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