Martha Stewart’s Non-Dairy Roasted Pumpkin Soup Recipe
10/29/09 02:32 PM
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bored so I was searching google.
I just spotted this recipe in my Martha Stewart Living mag (October '09). The 'Magic Of Fall' issue is dedicated to all things festive - and if you haven't been able to tell by now my affection for Autumn is in full swing. I definitely plan on making this soon…but probably not before I make a trip to a pumpkin farm. This is one of the few recipes I've found for pumpkin soup that doesn't involve dairy - which is perfect for me since I'm lactose intolerant.
Roasted Pumpkin Soup:
2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup organic olive oil
Course salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock
Directions:
1). Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
2). Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Serve hot. Cover to keep warm.
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