Easy Roasted Pumpkin Soup Healthy Fitness Meals Preheat your oven to 400f and line a large rimmed baking sheet with parchment paper. peel and cut the pumpkin into 2 inch pieces and place them into the prepared baking tray, together with the garlic cloves. season with salt and pepper, and lightly spray with avocado oil to coat, then spread into a single layer. How to make pumpkin soup with canned pumpkin. step 1: add the olive oil and diced onion to a large saucepan or pot over medium heat on the stove. sauté the onion for about 2 3 minutes, until translucent. then, add the crushed garlic and sauté for another minute.
Easy Roasted Pumpkin Soup Without Cream Go Healthy Ever After Instructions. preheat oven to 350 degrees f (176 c) and line a baking sheet with parchment paper. using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds). Add onion and sauté until soft and translucent (about 5 10 minutes). add garlic and ginger and cook for about 1 more minute, stirring. add cauliflower, broth, and pumpkin. turn heat to high, bring to a boil; cover. reduce heat to low and simmer (covered) for about 20 30 minutes or until cauliflower is tender. Instructions. in a large pot, melt the butter (2 tablespoons) over medium heat. add the diced onion and sauté until softened and starting to brown. add the chopped fresh sage (1 tablespoon) and pumpkin pie spice (1 teaspoon) and stir until onions are coated and spices are fragrant. Step 2: bake pumpkin. place the pumpkin cut side down on the prepared baking sheet and transfer to the oven. bake until the pumpkin is fork tender, 45 minutes to 1 hour. allow to cool, cut side up on the baking sheet. scoop the flesh from the pumpkin with a large kitchen spoon. discard the skin.
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