Appetizers / Soups / Salads

Martha Stewart Roasted Pumpkin Soup is for Side Dish.

Martha Stewart Roasted Pumpkin Soup takes 5 minutes to prepare.

Martha Stewart Roasted Pumpkin Soup takes 40 minutes to cook.

Martha Stewart Roasted Pumpkin Soup makes 9 servings.

The ingredients for Martha Stewart Roasted Pumpkin Soup are:

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

Here is how you make Martha Stewart Roasted Pumpkin Soup:

STEP 1Preheat 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.STEP 2Transfer 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.Serving Size:?9 servings

The nutritional information for Martha Stewart Roasted Pumpkin Soup is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 210.9

• Total Fat: 16.3 g
• Cholesterol: 38.2 mg
• Sodium: 1,110.7 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 1.3 g
• Protein: 8.1 g

The dietary needs meet for Martha Stewart Roasted Pumpkin Soup is Vegan