Roasted Pumpkin Sage Soup
As we embrace the delightful flavors of fall, this roasted pumpkin sage soup makes an ideal starter for any gathering. For an extra touch of elegance, consider serving it in hollowed-out pumpkins—while it's not necessary, it certainly enhances the visual appeal.
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Ingredients
- 2 medium
- 1 tbsp butter
- 1 tbsp fresh sage
- salt and fresh pepper to taste
- reduced fat sour cream for garnish
- 3/4 cup shallots
- 3 cloves garlic
- 4 cups fat free
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
With a sturdy, sharp knife, slice the pumpkins in half. Remove the seeds and arrange the halves on a baking sheet; roast them for 1 to 1.5 hours.
- 3
Once the pumpkins are tender and cool enough to handle, use a spoon to extract the flesh. You should yield approximately 5 cups.
- 4
In a large pot or Dutch oven, melt some butter over medium heat; add in the shallots and sauté until they become soft, which should take around 4 minutes.
- 5
Incorporate the garlic and continue cooking for another minute.
- 6
Stir in the pumpkin flesh and broth, along with sage, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 15 minutes.
- 7
Use a blender or an immersion blender to puree the soup until it reaches a smooth consistency.
- 8
(Optional) Top the soup with a dollop of light sour cream or 0% Greek yogurt and a sprinkle of sage for garnish.