Pumpkin Soup

Velvetty-smooth, this creamy pumpkin soup is the perfect dish for cooler temps.

IMAGE BY KELLY MOORE CLARK

INGREDIENTS:
1 pumpkin, halved, seeded and quartered
2 red bell peppers, quartered
1 Granny Smith apple, quartered
4 thyme sprigs
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 large sweet onion, chopped
4 cups vegetable stock
6 fresh sage leaves
1/2 cup heavy cream
3 tablespoons pepitas

DIRECTIONS:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender. Let cool, then remove skins.
Heat remaining 2 Tbsp. olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until tender.. Stir in pumpkin, bell peppers, apple, vegetable stock and sage.
Bring to a boil; reduce heat and simmer until vegetables are tender. Puree with an immersion blender. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
Serve immediately, garnished with pepitas, if desired.

Modified recipe from damndelicious.net