Roasted Beet, Pumpkin & Carrot Soup
I love this simple soup, it has only a few ingredients, is easy to make and is surprisingly good. The roasting of the beets, pumpkin and the carrots gives this soup great depth of flavor. This recipe is adapted from Josh and Brent with Beekman 1802, I love their earthy take on foods. As they say about it: “We’re gonna be honest. Brent really did not like the color of this soup“, the color does not bother me, in fact I rather like the color. But the taste is hard to beat on a cold fall or winter evening. And it’s an extremely healthy meal for the start of cold and flu season. Simple, hearty, and healthy. Add some red pepper flakes for extra kick. I like to garnish it with, fresh Italian parsley and toasted pumpkin seeds.
Roasted Beet, Pumpkin & Carrot Soup
serves: 6 servings
Ingredients:
1 small sugar pumpkin (not Jack-O-Lantern pumpkin,) or 3 cups of pumpkin puree
3 large carrots,
1 large beet
1medium onion 4 garlic cloves Pinch of Red Pepper flakes, to taste
3 Tablespoons olive oil
4 cups of chicken stock.
1 cup of sour cream or crème fraiche
1/2 cup of fresh, flat leaf parsley, chopped.
salt and pepper to taste.
Directions:
1. Preheat oven to 400°F. Line rimmed baking sheet with aluminum foil. Cut sugar pumpkin in half, top to bottom. Scoop out pulp and seeds, remove stem, and place cut side down on foil, put the garlic cloves under the pumpkin.
2. Place washed carrots, beets, and peeled onion alongside pumpkin halves. Drizzle with olive oil, cover tightly with aluminum foil. Roast for approx 90 minutes, or until all vegetables are easily poked through with sharp knife. (Be careful when removing foil to avoid injuries from steam.)
3. Remove vegetables from the oven, and transfer beet, carrots garlic and onion to large, heavy saucepan. Once pumpkin has cooled enough to handle, scoop flesh into the saucepan with the other vegetables.
4. Add chicken stock and Red Pepper Flakes. Bring mixture to boil, mashing vegetables with either potato masher or immersion blender. (Or let cool and puree in blender, which is what I did, or food processor.) Stir in salt and pepper to taste.
5. When still hot, but removed from heat, stir in sour cream until it melts and incorporates, ladle into serving bowls and garnish with parsley, sprinkle with toasted pumpkin seeds. Serve immediately.
