Roasted Pumpkin and Squash Soup with Sage

Monday, January 16, 2012

Roasted Pumpkin and Squash Soup with Sage

I saw this Sweet Potato Soup in my Google Reader and it inspired me. I went home that night and whipped up this soup. I didn’t follow Amy’s recipe, but I just kept imagining that picture of the bowl of warm creamy soup.

I used homemade pumpkin puree and ambercup squash that I had in the fridge but you could use either squash or pumpkin when making this. I would recommend using homemade puree here because the smooth texture and pumpkin flavor really shine in this soup. In a pinch, you could obviously use the canned stuff..

One Year Ago: Spinach with Pan Roasted Red Peppers and Goat Cheese
Two Years Ago: Overnight French Toast
Three Years Ago: Raspberry Meringue Cookies

Roasted Pumpkin and Squash Soup with Sage

Yield: Serves 4-6

Ingredients:

2 Tbsp olive oil
2 shallots, chopped
3 cloves garlic, minced
25 oz (2 1/2 cups) pureed roasted pumpkin, squash, or a combination of the two
4 cups chicken or vegetable broth
1/4 cup chopped fresh sage
1/2 tsp freshly ground nutmeg
1/4 tsp smoked paprika
1 tsp salt
1/3 cup heavy cream

Directions:

Heat olive oil over medium heat in a dutch oven or other large pot. When the oil is warm, add the shallots and allow to cook until they start to turn translucent. Add the garlic and stir. Cook until aromatic, about 30 seconds.

Stir in the puree and broth. Add sage, nutmeg, smoked paprika, and salt. Bring soup mixture to a boil, then lower heat and simmer for 20 minutes.

Add the heavy cream and taste for seasoning. Add more salt if necessary and simmer another 5 minutes. Puree with an immersion blender or in batches in a blender.

Recipe inspired by Sing for Your Supper

Main Meal, Soup

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6 Responses to “Cara’s Pumpkin Pasta”

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Cara — October 29, 2009 at 1:41 pm

So glad you liked it, Jen! And what a pretty picture. I have been trying to think of something to make for your Power of Pink challenge but I just haven’t done much baking lately at all (and for some reason, savory pink ideas are escaping me!)
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oneordinaryday — October 29, 2009 at 3:02 pm

I actually haven’t made it yet, but I do have a pumpkin pasta dish bookmarked for the weekend. : ) This one sounds delicious though. I might need a change of plans now!
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3

stephchows — October 29, 2009 at 3:35 pm

Looks delicious! You HAVE to make this at some point! Super easy and so so tasty

http://stephchows.blogspot.com/2008/04/pumpkin-gnocchi.html
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4

nutmegnanny — October 30, 2009 at 10:42 pm

Mmmmmmm sounds delicious:)
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bridget {bake at 350} — October 31, 2009 at 12:42 pm

I haven’t made it, or HEARD of it!!! Oh my goodness, it sounds AMAZING! Next week, this is on my grocery list!
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SnoWhite — October 31, 2009 at 4:21 pm

I had to come and see what “pumpkin pasta” was… how tasty looking! I have bookmarked this for future reference!

Roasted Pumpkin and Squash Soup with Sage