CREAMY ROASTED PUMPKIN SOUP

Creamy Roasted Pumpkin Soup image

Provided by crystal rogers

Time 2h

Number Of Ingredients 13

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olive oil to brush on pumpkin for roasting
1/2 stick unsalted butter
3 c chopped sweet onions
5 c roasted pumpkin, skin removed, chunked
8 c good vegetable stock
1 tsp fresh thyme, finely minced
1/4 tsp fresh grated nutmeg
1 Tbsp agave syrup
2 c cream
sea salt and pepper to taste
1 c sour cream
1/4 tsp good curry powder
1/2 c toasted pumpkin seeds for garnish

Steps:

1. Cut the pumpkin in half and scrape out seeds. Cut into thick wedges, brush lightly with olive oil, sprinkle with salt and bake on a baking sheet at 350 for about an hour or until tender.
2. Whisk curry powder into sour cream and chill. Lightly toast pumpkin seeds.
3. When the pumpkin is fully cooked, in a large stock pan melt the butter and saute the onions until very soft.
4. Add roasted pumpkin and stock. Puree with a stick blender (or in batches in a blender or processor).
5. Add thyme, nutmeg, and agave, then bring to simmer, stirring occasionally for 10 to 15 minutes. Stir in cream and season to taste with salt and pepper.
6. Serve warm in bowls, garnish with a dollop of the curry cream and pumpkin seeds and enjoy.