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  • Julie Eizember

    Roasted Pumpkin Soup Recipe via #MarthaStewart

  • Tara Kristine

    Roasted Pumpkin Soup {been looking for a good pumpkin soup recipe since I feel in love with one in Morocco last year. Martha usually does good by me} Martha Stewart Living, October 2009 Prep Time 5 minutes Total Time 40 minutes Yield Serves 4 Add to Shopping List Ingredients 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded 1 onion, peeled and quartered through the stem 2 shiitake mushrooms, stemmed, caps wiped clean 1 garlic clove, peeled 1/2 cup olive oil Coarse salt and freshly ground pepper 5 cups homemade or store-bought low-sodium vegetable stock Directions Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins. Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

  • Dee Anne McCrary

    Roasted Pumpkin or Butternut Squash Soup - Martha Stewart Recipes

  • Brenda Cooper

    Roasted Pumpkin Soup Recipe #Thanksgiving #Decor #Fall #event #holiday #table #food #drink #decoration #thanksgiving #pumpkin

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