Smoky And Sweet Roasted Pumpkin Soup

1. 1

   Roast pumpkin at 375 degrees in a baking pan for approximately 15 minutes. Meanwhile, mix together sugar, spices and salt in a small bowl.

2. 2

   Heat olive oil in a large soup pot over medium heat. Add onion, garlic and 1/2 of the spice mixture. Saute until fragrant.

3. 3

   Add cooked pumpkin and chicken broth to pot. Mix well and bring to a boil, then reduce to a simmer. Let simmer ten minutes then blend.

4. 4

   Taste for spice and add more mixture to taste. I used it all and it was strong, but still good. Use your own judgment though! Top with roasted pumpkin seeds (seen above, with smoked paprika) or a dollop of creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.