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Sweet and Smoky Roasted Pumpkin Soup

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Course All Recipes, Lunch, Sides, Soup/Stew/Chili
Cuisine All
Servings 3


  • 6 cups cubed pumpkin
  • 1 yellow onion chopped
  • 3-4 garlic cloves crushed
  • 2 tbsp softened butter
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 bay leaves
  • 2 cups low-sodium chicken broth
  • 1 tsp ground ancho chili pepper
  • 1 dash salt
  • 6 toasted pecans for garnish


  • Preheat oven to 350 degrees.
  • Place pumpkin, onion, and garlic in a large metal bowl. In a small bowl, mix butter, olive oil, and maple syrup.
  • Pour mixture over pumpkin cubes and mix well. Place pumpkin flat on a baking pan, using a plastic spatula to ensure all liquid transfers from the bowl to the pan.
  • Tear bay leaves into 4 pieces each and place between pumpkin cubes.
  • Roast for 30 minutes until pumpkin cubes are softened.
  • Pour cold chicken broth into a blender and add cooked pumpkin, again using a plastic spatula to ensure all liquid is transferred. Blend to desired consistency.
  • Transfer soup to a pot on the stove and heat to a simmer over low heat. Stir in chili pepper, and pepper and salt to taste. When thickened to desired texture, serve topped with pecans, if desired.


Carbohydrates: 33gProtein: 7gFat: 19gSodium: 219mgFiber: 3g
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