It’s not quite sweater weather here, but I’m jumping right into fall with another pumpkin recipe. Originally, I was thinking I was going to make this a Curry Pumpkin Soup, but I went with a traditional approach instead. This was made with smaller sized pumpkins for baking and they roasted up so nice. The skins were so thin it may have been easier to peel the pumpkins before roasting, but I didn’t do that this time. I roasted each half with a generous spoonful of Tin Star ghee and a good sprinkle of pink himalayan salt.
Roasted Pumpkin Soup
Recipe by Kimberly Smith
Ingredients:
4 ½ pounds of pumpkin, I used 2 small pumpkins
4 T ghee
3 shallots, peeled and sliced
2 T browned butter ghee
2 C coconut milk
1 t salt
½ t white pepper
¼ t dried sage
¼ t ground nutmeg
Pepitas for garnish
Directions:
• Preheat the oven to 375 degrees
• Cut pumpkins in half and remove seeds.
• Add 1 T of ghee to each half and sprinkle with salt.
• Place pumpkins on baking sheet and place in oven. Roast for 55-65 minutes or until pumpkin start to brown and is fork tender.
• Remove from oven and let cool for about 20 minutes.
• While pumpkin is cooling, sauté shallots in 2 T brown butter ghee in medium sized skillet over low heat. Let shallots cook until they are soft and start to caramelize.
• Once pumpkin is cool to the touch, the pumpkin skin should peel off. You can also use a spoon to scoop the pumpkin out of the skin.
• Place pumpkin, shallots, coconut milk, salt, white pepper, sage, and nutmeg in blender. Puree until smooth. If you have a Vitamix, blend on high for 5-6 minutes until hot.
• If you do not have a Vitamix, place soup in saucepan and cook over medium heat until warm.
• Serve with a drizzle of coconut milk, pinch of nutmeg and pepitas.
Whole30, Paleo, Keto, Gluten Free, Dairy Free, Vegetarian
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