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Autumn Roasted Root Vegetable Soup with Pumpkin, Carrots, & Toasted/Curried Pepitas Recipe
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Ingredients
- 1 Butternut Squash Peeled & Chopped
- 4 Large Carrots Chopped
- 3 Parsnips Chopped
- 1 Large Yellow Onion Chopped
- 3 Bay Leaves
- ¼ cup of Olive Oil
- 2 Quarts of Chicken Stock
- ¼ Cup of Heavy Cream
- ½ Cup of Pepitas (Pumpkin Seeds)
- ½ tsp of Hot Curry Powder
- Salt and Pepper to taste
Directions
- Place all of your chopped ingredients into a large bowl with olive oil and Salt and Pepper and toss thoroughly.
- In a 400F preheated oven place all ingredients onto a sheet pan with one layer making sure not to overlap the vegetables.
- Roast until lightly brown and tender.
- Remove all ingredients and place into a large stockpot with your chicken stock and heat to a simmer.
- With an immersion blender or food processor blend all of the ingredients together until smooth.
- Stir in the heavy cream.
- Salt and Pepper to taste once again.
- Garnish with toasted Pepitas.
- Place the pumpkin seeds into a hot dry sauté pan and toast for 3-4 minutes on medium until brown and then add 1 tsp of extra virgin olive oil to Pepitas and toss till they glisten.
- Add salt and pepper and curry powder and toast for another 30 seconds or so.
- Cool and garnish the soup or just snack!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 8 servings | |
| Calories 109 | |
| Calories from Fat 75 | 69% |
| Total Fat 8.49g | 11% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 398mg | 17% |
| Potassium 321mg | 9% |
| Total Carbs 5.77g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.24g | 1% |
| Protein 2.94g | 5% |
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