Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds
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Half Baked Harvest · by Tieghan Gerard★ 4.1 (127)

Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds

NUTRITION · PER SERVING120M COOK
CAL 32%·PRO 21%
CARBS 24G15% OF CAL
6G FIBER7G OTHER11G TOTAL SUGAR
FAT 58G83% OF CAL
29G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A festive autumn pumpkin soup with roasted garlic sage pesto and spicy fried pumpkin seeds. Rich, warming, and full of fall flavors.

mainamericansoup
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Nutrition & ingredients

Ingredients

serves 4
  • 1 large sugar or pie pumpkin (cut half and seeds removed and reserved (plus 4 small ones if you are making the pumpkin bowls))
  • 1 tablespoon olive oil
  • salt and pepper
  • 6 tablespoons unsalted butter
  • 2 small shallots (chopped)
  • 1 teaspoon fresh thyme (chopped)
  • 4 cups chicken broth
  • 1 cup coconut milk
  • 1 cup water
  • 1 teaspoon cayenne pepper (or more or less to your liking)
  • 1/4 teaspoon nutmeg
  • 1 tablespoon pure maple syrup
  • 1 pinch crushed red pepper flakes
  • 1 clove head garlic (or you may sub 1 raw garlic)
  • 1 cup fresh parsley
  • 1/2 cup fresh sage
  • 1/4 cup shelled pistachios
  • 1/4 cup olive oil
  • 1/4 cup crumbled blue cheese (if you do not like blue cheese sub feta or parmesan)
  • 1/4 teaspoon pepper
  • 1 tablespoon coconut milk
  • 1 tablespoon flour
  • reserved pumpkin seeds from above
  • 1 teaspoon chipotle chili powder
  • 1/4 teaspoon brown sugar
  • 1/2 teaspoon pepper
  • lots of salt to your tasting
PREP
15M
SODIUM
1871MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.