Roasted Pumpkin Soup
(photo courtesy of Better Health)
Prep Time: 5 min. Total Time: 40 min.
2 3/4 pounds sugar pumpkin, halved and seeded
1 leek, sliced and rinsed
2 shitake mushrooms, steemed, caps wiped clean
1 garlic clove, peeled
2 T olive oil
5 cups fat-free chicken broth (or vegetable broth)
2 tsp cayenne pepper
salt and pepper, to taste
4 T fat-free sour cream
Preheat oven to 450. Cut pumpkin into 2″ pieces. Place on a rimmed baking sheet. Drizzle with olive oil and 2 tsp salt; toss to coat, then spread in a single layer on baking sheet. Roast pumpkin until it is tender when pierced with the tip of a sharp knife, about 30 minutes. Let cool, then remove skins.
Saute the onions, mushroom and garlic in a stock pot until softened.Pour in 2 cups stock; puree with an imersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and seasonwih cayenne pepper, salt and pepper. Cover to keep warm.Serve with a 1T of fat free sour cream.