Roasted Pumpkin Soup

I have posted a lot of fall recipes this season and here is one more.

Soups and fancy bread together is a perfect combination and I am serving my roasted pumpkin soup with fancy cranberry-walnut artisan bread I got from Traders Joes. You can get any artisan bread for this recipe.

My friends always ask me how do I experiment with new vegetables and my instant response to that is I don’t think about my recipe first, I first pick a new appealing vegetable from grocery store, bring it home, and then think about creating a recipe.

So here is the recipe for my roasted pumpkin soup:

Ingredients:

1 medium size pie pumpkin

1/2 quart of vegetable broth

5 tablespoon of maple syrup (or honey or agave nectar)

1/2 tablespoons of cumin powder

1/2 tablespoons of coriander powder

1/4 teaspoon of pumpkin pie spice

1/4 cup of heavy whipping cream (or whole milk)

Extra Virgin Olive Oil (Misto Spray)

Garnish with parsley or cilantro or pumpkin seeds

Salt and pepper to taste

Directions:

Preheat the oven to 350 degree. Cut the pie pumpkin in half, spray olive oil (Misto Spray), and roast them cut side down into a baking pan. Remove the seeds and scoop the pumpkin filling.

Add pumpkin filling and all other ingredients. Blend all together and heat up for 10 – 15 minutes. Serve hot.

Note: I use soup mode 2-3 times on my Blendtec and it heats up the soup automatically in the blender.