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Roasted Pumpkin Soup with Ginger https://www.metro.ca/userfiles/image/recipes/soupe-citrouille-rotie-gingembre-10418.jpg PT25M PT45M PT1H10M
Preheat oven to 425°F (220°C).Toss together pumpkin, shallots, garlic, ginger, oil, cumin, salt and pepper; arrange in even layer on baking sheet.Roast for 40 minutes or until very tender.Transfer to blender with broth; purée until very smooth.Pour into large saucepan; bring to simmer over medium heat.Cook for 5 minutes or until heated through.Tips:Save time by substituting 2 cups (500 mL) pure pumpkin purée for pumpkin or butternut squash.Garnish with roasted pumpkin seeds, chopped cashews or fresh cilantro.How to prepare a pumpkin for baking:Cut pumpkin in half; scrape out stringy pulp and seeds.Cut pumpkin into pieces; remove peel from each piece and discard.Cut pumpkin pieces into chunks.
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8 cups (2 L) small sugar pumpkin or butternut squash, peeled and cut into chunks 4 shallots, quartered 4 clove garlic, halved 1 piece of fresh gingerroot, sliced 2 Tbsp. (30 mL) canola oil 1 tsp. (5 mL) ground cumin 3/4 tsp. (4 mL) salt 1/4 tsp. (1 mL) ground black pepper 900 mL beef broth ready to use Campbell
Roasted Pumpkin Soup with Ginger

Roasted Pumpkin Soup with Ginger

Rate this recipe
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6
servings
0:25
Preparation
0:45
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8 cups
    (2 L)
    small sugar pumpkin or butternut squash, peeled and cut into chunks
  • 4
    shallots, quartered
  • 4
    clove garlic, halved
  • 1
    piece of fresh gingerroot, sliced
  • 2 Tbsp.
    (30 mL)
    canola oil
  • 1 tsp.
    (5 mL)
    ground cumin
  • 3/4 tsp.
    (4 mL)
    salt
  • 1/4 tsp.
    (1 mL)
    ground black pepper
  • 900 mL
    beef broth ready to use Campbell
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Imprimer ma sélection

Preparation

Preheat oven to 425°F (220°C).

Toss together pumpkin, shallots, garlic, ginger, oil, cumin, salt and pepper; arrange in even layer on baking sheet.

Roast for 40 minutes or until very tender.

Transfer to blender with broth; purée until very smooth.

Pour into large saucepan; bring to simmer over medium heat.

Cook for 5 minutes or until heated through.

Tips:

Save time by substituting 2 cups (500 mL) pure pumpkin purée for pumpkin or butternut squash.

Garnish with roasted pumpkin seeds, chopped cashews or fresh cilantro.

How to prepare a pumpkin for baking:

Cut pumpkin in half; scrape out stringy pulp and seeds.

Cut pumpkin into pieces; remove peel from each piece and discard.

Cut pumpkin pieces into chunks.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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