Ingredients
• 2 lbs pumpkin, peeled and cubed • 1 onion, diced • 2 carrots, diced • 2 celery stalks, diced • 4 cups vegetable broth • 1 cup heavy cream • 2 tbsp butter • 1 tsp pumpkin pie spice • ½ tsp cinnamon • ½ tsp ginger • ¼ tsp nutmeg • 2 cloves garlic, minced • 2 tbsp fresh sage, chopped • Salt and pepper to taste
Instructions
- Preheat oven to 400°F
- Toss pumpkin cubes with 1 tbsp butter
- Roast pumpkin 25-30 minutes until tender
- In large pot, melt remaining butter
- Sauté onion, carrots, and celery until soft
- Add garlic and cook 1 minute
- Add roasted pumpkin and vegetable broth
- Bring to boil, then reduce heat
- Simmer 20 minutes to blend flavors
- Puree soup with immersion blender until smooth
- Stir in heavy cream and spices
- Add fresh sage and season with salt and pepper
- Simmer 10 minutes until heated through
- Serve hot with crusty bread
PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 45 mins, Total Time: 1 hour 5 mins, Servings: 6, Calories: 180, Net Carbs: 22g, Fats: 10g, Protein: 4g