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Roasted Pumpkin Soup With Sage Pesto And Candied Pumpkin Seeds

This recipe is well worth the time it takes to make it!

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Servings: 6

Prep Time: 00:30

Cook Time: 01:00

Main Ingredients

1 large pie pumpkin (or 2 smaller ones) cut in half and seeds removed

2 tablespoons olive oil

salt and freshly ground pepper

6 tablespoons unsalted butter

3 shallots, chopped

2 teaspoons fresh thyme or 1 teaspoon dried

6 cups chicken or vegetable broth

1 - 1/2 cups coconut milk

1 teaspoon cayenne pepper

1/4 teaspoon freshly grated nutmeg

1 tablespoon maple syrup

pinch of crushed red pepper flakes

sage pesto

1 head garlic

1 cup fresh parsley

1/2 cup fresh sage

1/3 cup shelled pistachios or pine nuts

1/4 cup olive oil

1/4 cup parmesan cheese

1/4 teaspoon pepper

1 tablespoon freshly squeezed lemon juice

candied pumpkin seeds

1 tablespoon coconut milk

1 tablespoon flour

reserved pumpkin seeds

1 teaspoon chipotle chili powder

1 tablespoon brown sugar

1/2 teaspoon freshly ground pepper

flaky sea salt

Preparation

1Preheat oven to 400 degrees.

2Cut pumpkin in half or fourths and reserve the pumpkin seeds. Place the pumpkin on a baking sheet and rub the pumpkin with olive oil and sprinkle with salt and pepper. Chop off the top portion of the garlic head, pour about a teaspoon of olive oil on the top and wrap with aluminum foil. Roast the pumpkin and garlic together on the same baking sheet for 45 minutes, or util the pumpkin is tender and the garlic is golden brown. Squeeze garlic out of the skins into a small bowl and set aside.

3Scrape the pumpkin flesh from the skins and add it to a high powered mixer or food processor and puree with 1 - 2 cups of the vegetable broth.

4Heat a large pot over medium heat and add the butter and shallots. Sauté the shallots until soft, about 5 minutes. Add the thyme and cook another 30 seconds. Add the pumpkin puree, remaining vegetable broth, coconut milk, cayenne, nutmeg, maple syrup and crushed red pepper. Continue to simmer for about 15 minutes.

5For the Pesto: Add the roasted garlic, parsley, lemon juice, sage, parmesan and pistachios or pine nuts to the bowl of a food processor or a high powered blender. Turn on the machine and slowly add the olive oil until you have a smooth sauce. Season with salt and pepper.

6For the Pumpkin Seeds: Add the reserved pumpkin seeds to a bowl and toss with the coconut milk and flour. In a small bowl, combine the chipotle chili powder, pepper and brown sugar. Place a skillet over medium heat and add the olive oil. When the oil is hot, add the pumpkin seeds to the pan and stir until they are browned and crispy. Drain on a paper towel and toss with the chili powder mixture while still hot. Season with salt to taste.

7Ladle the soup into bowls, top with a drizzle of pesto, a few pumpkin seeds and a small spoonful of coconut milk. Enjoy!

Additional Notes

The Sage Pesto is delicious slathered on bread, topped with feta cheese and broiled until bubbly.

The pumpkin seeds are delicious on their own as a snack and would be a delicious addition to granola!

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