Roasted Pumpkin Sage Soup
Ingredients
-
2
medium
sugar pumpkins or pumpkin pie pumpkins
-
1
tbsp
butter (or olive oil for dairy-free or Whole30)
-
¾
cup
shallots, diced
-
3
cloves
garlic, chopped
-
4
cups
fat free, low sodium chicken broth (or vegetable stock for vegetarians)
-
1
tbsp
fresh sage, plus more for garnish
-
to taste
salt and fresh pepper
-
to taste
reduced fat sour cream for garnish (optional)
Instructions
- Preheat the oven to 400°F.
- Cut the pumpkins in half and scoop out the seeds, then place them on a baking sheet and bake for 1 to 1½ hours.
- Once the pumpkins are cooked and cool, scoop out the flesh to yield about 5 cups.
- In a large pot or Dutch oven, melt the butter over medium heat and sauté the shallots until tender, about 4 minutes.
- Add the garlic and cook for an additional minute.
- Stir in the pumpkin flesh and broth, along with the sage, salt, and pepper, and bring to a boil.
- Reduce the heat and simmer, covered, for about 15 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Optionally, garnish with light sour cream or Greek yogurt and additional sage before serving.
Nutrition Facts (estimated)
Servings
5
Calories
137.5
Total fat
3g
Total carbohydrates
25g
Total protein
6g
Sodium
459mg
Cholesterol
6mg
You might also like