Roasted Pumpkin Soup with Glazed Pepitas
You'll need a pie pumpkin, not the carving kind, for this healthy soup recipe. Roasting the pumpkin brings out a sweet, almost smoky flavor and creates a soup with depth and character. Store-bought pepitas are a good topper, but the homemade glazed ones here are really special. Serve with a swirl of crème fraîche, sour cream or smoked olive oil, if desired.
Source: EatingWell Magazine, Soup Cookbook
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate soup for up to 3 days or freeze for up to 3 months. Store pepitas at room temperature for up to 3 days.
Tip: Not to be confused with those used for jack-o'-lanterns, pie pumpkins (also known as sugar pumpkins) have a sweet flavor and smooth texture when cooked and pureed. Look for ones between 4 and 8 pounds.
Nutrition Facts
Serving Size: 1 1/2 cups soup & 1 tablespoon pepitas
Per Serving:
194 calories; protein 4.3g; carbohydrates 19.5g; dietary fiber 1.9g; sugars 9.4g; fat 11.4g; saturated fat 1.8g; vitamin a iu 14866.4IU; vitamin c 18.6mg; folate 31.9mcg; calcium 60.8mg; iron 2.3mg; magnesium 28mg; potassium 648.6mg; sodium 475.3mg; added sugar 3g.
Exchanges:
2 fat, 1/2 starch, 1/2 vegetable