halfbakedharvest4.1
Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds
This soup is Thanksgiving in a bowl, and so festive and cute. And cute food that is actually good, score!
👥 4 Servings⏱️ Prep & Cook: 2h⏳ Prep: 15 min🔥 Cook: 1h 35m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●food processor
- ●pot
- ●pan
- ●skillet
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 400° F.
2
Cut your pumpkin in half or into fourths and reserve the pumpkin seeds for later. Place the pumpkin on a baking sheet and rub the pumpkin with 1 tablespoon olive oil and sprinkle with salt and pepper. Chop off the top portion of the garlic head to reveal the cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top of the garlic cloves and cover with foil. Roast both the pumpkin and garlic together on the same baking sheet for ⏱️ 45 minutes, or until the pumpkin is fork tender and the garlic golden brown and soft. Remove from the oven and allow everything to cool five minutes. Squeeze the garlic out of the paper skin into a small bowl and mash well with a fork, set aside.
olive oil1 tablespooncup olive oil1/4salt and pepper
3
Grab the pumpkin and add it to a food processor (or mash extremely well) and puree with 1 cup of the chicken broth, puree until completely smooth.
chicken broth4 cups
4
Heat a large pot over medium heat and add the butter and shallots. Saute the shallots until soft, about ⏱️ 5 minutes. Add the thyme and cook another ⏱️ 30 seconds. Add the pumpkin puree, remaining chicken, coconut milk, water, cayenne, nutmeg, maple syrup, and crushed red pepper. Bring the soup to a low simmer and simmer ⏱️ 15-20 minutes.
fresh thyme (chopped)1 teaspooncoconut milk1 tablespoonwater1 cup
5
While the soup cooks make the pesto. Add the roasted garlic, parsley, sage, and pistachios to the bowl of a food processor. Pulse until finely chopped and then stream in the olive oil. Add the cheese and pulse a few more times until combined. Season with salt and pepper.
fresh parsley1 cupolive oil1 tablespooncup olive oil1/4salt and pepper
6
To fry the pumpkin seeds. Add the reserved pumpkin seeds to a bowl and toss with 1 tablespoon coconut milk and 1 tablespoon flour. In a small bowl combine the chipotle chili powder, pepper, and brown sugar. Place a skillet on the stovetop and set to medium heat, add the olive oil. Once the oil is hot, add the pumpkin seeds into the pan, but be careful! Stir the pumpkin seeds around in the skillet with a spoon or spatula continuously until they expand and start to brown. Once the seeds are browned remove them from the skillet and place them onto a paper towel to drain. Toss with the chili powder and a good pinch of salt. Taste and season accordingly.
coconut milk1 tablespoonflour1 tablespoonchipotle chili powder1 teaspoonolive oil1 tablespooncup olive oil1/4
7
To assemble the soup, ladle the soup into bowls (or your roasted pumpkins) and top each bowl with a dollop of pesto, a sprinkle of pumpkin seeds, and if desired drizzle with coconut milk. Start slurpin!
coconut milk1 tablespoon
8
To make the roasted pumpkin soup bowls. Remove the tops of the pumpkin and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt, and pepper. Place on a baking sheet and bake for ⏱️ 20-30 minutes or just until soft to touch but not falling in.
olive oil1 tablespooncup olive oil1/4
Nutrition Facts
calories
636 kcal
serving Size
1 serving
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