Roasting your pumpkin before blending lends a rich, toasty depth of flavour to this cosy, comforting soup.
Ingredients
1 tbsp Olive Oil
3 cup, cubed Butternut Pumpkin, raw
3 cup, cubed Squash or any other Pumpkin of choice
2 tbsp Avocado Oil
1/2 Onion, raw
3 Garlic, clove
2 Celery, raw – roughly chopped
2 regular Carrots, raw – roughly chopped
4 cup Vegetable Stock, low-sodium
1 tbsp Vegetable Stock Powder
1 Thyme
Salt – to taste
Black Pepper, ground – to taste
Directions
Preheat oven to 200°C.
In a large bowl, toss the pumpkin/squash with olive oil, salt, and pepper and transfer to a parchment- lined baking sheet. Bake until pumpkin is fork-tender, about 30 minutes.
While the pumpkin roasts, heat avocado oil in a medium pot over medium heat. Add onions, garlic, celery, and carrots. Cook the mixture, stirring occasionally until fragrant and softened, about 10 minutes.
Add the vegetable stock, vegetable stock powder, and thyme sprig. Cover and simmer on medium-low for 12-15 minutes.
Remove from the heat and allow to cool to room temperature for 30 minutes to one hour.
Once the pumpkin is finished roasting, remove from the oven and allow to cool to room temperature for 30 minutes to one hour.
Transfer the soup mixture and roasted pumpkin to the SmartSense Blender Pitcher ONLY and attach the Lid. Load and lock the Pitcher onto the Motor Base.
Select SPEED 2 and blend for 20 seconds. Increase to SPEED 4 and blend for an additional 10 seconds to yield a silky-smooth consistency.
Re-heat on the stovetop and garnish before serving. If storing, transfer the room-temperature mixture to an airtight container and refrigerate. It will keep fresh up to 1 week.
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