‍

‍

‍

‍

Ingredients

• 1 medium sugar pumpkin (the round, orange kind)
• 1/2 teaspoon sea salt
• 1 tablespoon butter or other vegan butter substitute
• 1 clove garlic, finely minced
• 1 small onion, diced
• 1 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1/4 cup good quality dry white wine (I like to use Sauvignon Blanc)
• 1-2 cups chicken stock
• 1/2 cup heavy cream or other vegan substitute
• extra heavy cream and pumpkin seeds for garnish
  

Instructions

• Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.
• Wash the pumpkin and cut it into large slices, leaving the skin on and scraping out the seeds and insides of the pumpkin.
• Place the pumpkin slices flesh side up (skin side down) on the baking sheet and sprinkle with the 1/2 teaspoon sea salt.
• Roast at 400 degrees Fahrenheit for about 25-35 minutes, or until the pumpkin flesh is soft and beginning to brown slightly around the edges (test with a fork for softness).
• When the pumpkin is almost done roasting, heat a large pot over medium-low heat and add the butter.
• Add the garlic, onion, sea salt and white pepper and stir together, cooking until the mixture is fragrant and the onion is translucent.
• Add the white wine and continue cooking as the wine cooks off and at least half of the moisture evaporates.
• When the pumpkin has finished roasting, scrape the pumpkin flesh out of the hardened skin and into the pot with the onion mixture. You should have about 3-4 cups of pumpkin flesh.
• Add the chicken broth slowly, just until the liquid level reaches about a half-inch below the top of the pumpkin. Adding too much liquid will make the soup too liquid-y, so only add what you need (every pumpkin is slightly different in size, so this measurement might vary slightly).
• Stir the soup well and cover, cooking on medium-low heat for about 15-20 minutes, stirring regularly.
• Turn off the heat and allow the soup to stop boiling. Add the heavy cream and puree with a hand blender on high speed until creamy and smooth (or transfer to a regular blender and puree on high speed).
• Serve immediately with a drizzle of cream and a few pumpkin seeds for garnish.

‍

*recipe credit: The Busy Baker

‍