Makes 4 servings
2 sugar pumpkins (2 ¼ cups pumpkin puree)
1 tbsp oil
2 shallots, diced
3 garlic cloves, minced
2 cups vegetable broth
1 cup milk
2 tbsp maple syrup
¼ tsp salt
¼ tsp pepper
¼ tsp cinnamon
¼ tsp nutmeg
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Cut off the tops of the pumpkins. Cut each pumpkin in half and scoop out the seeds and strings. (Don’t forget to save the seeds for future roasting!)
Brush the flesh of the pumpkins with oil and place face-down on the baking sheet. Bake for 45-50 minutes or until a fork can easily pierce the skin. Remove from the oven and let cool for 10 minutes. Peel away the skin and set the pumpkin aside.
Pour the oil, shallots, and garlic into a large saucepan over medium heat. Cook for 2 minutes or until translucent.
Add all remaining ingredients (including the pumpkin) to the saucepan and bring to a simmer.
Transfer the mixture to a blender or use a hand blender to puree the soup. Pour the mixture back into the pot and continue cooking over medium-low heat for 5-10 minutes. Taste and adjust seasonings as needed.
For a Kale Topping: Add 1 tbsp oil and 1 minced garlic clove to the hot pan and sauté until golden brown, about 2 minutes. Add 1 cup of chopped kale and cook until the kale is wilted. Set aside for topping soup.
If you roasted the pumpkin seeds, consider adding those to the soup as well!
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