Ingredients

The following ingredients have 6 Servings
  • 1 3-pound sugar pumpkin, halved, seeded and quartered
  • 2 red bell peppers (quartered)
  • 1 Granny Smith apple (quartered and seeded)
  • 6 fresh thyme sprigs
  • 4 tablespoons olive oil (divided)
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic (minced)
  • 1 large sweet onion (chopped)
  • 4 cups vegetable stock
  • 6 fresh sage leaves
  • 1/2 cup heavy cream
  • 3 tablespoons pepitas

Instruction

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.
  • Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.*
  • Heat remaining 2 tablespoons olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pumpkin, bell peppers, apple, vegetable stock and sage.
  • Bring to a boil; reduce heat and simmer until vegetables are tender, about 5-10 minutes. Puree with an immersion blender. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
  • Serve immediately, garnished with pepitas, if desired.