- Total Time
This savory but sweet soup is a make-ahead wonder: The pumpkin can be roasted in advance and stored in the fridge for 3 days until ready for use.
cooking spray2 spray(s)
uncooked pumpkin3 ½ pound(s), but a whole 4 lb sugar or pie pumpkin preferred
garlic clove(s)2 medium clove(s), peeled
fat free vegetable broth3 cup(s), reduced-sodium
fresh sage1 ½ tsp, minced or 1/2 tsp dried sage
table salt½ tsp
ground allspice½ tsp
ground cinnamon¼ tsp
- Preheat oven to 350°F. Coat a large baking sheet with cooking spray.
- Cut pumpkin in half through its “equator” (meaning, horizontally and not through the stem); scoop out any seeds and fibrous membranes. Set pumpkin halves cut side-down on prepared tray; place a garlic clove under each pumpkin half. Bake until pumpkin is soft and tender, about 1 hour. Cool on baking sheet for 20 minutes. (At this point, the pumpkins can be put in a large, sealable container and stored in the refrigerator for up to 3 days.)
- Scoop flesh from pumpkin shells into a food processor fitted with the chopping blade or a large blender. Add garlic cloves and 2 cups of broth; process or blend until smooth, scraping down insides of canister as necessary.
- Pour pumpkin puree into a large saucepan; stir in remaining 1 cup broth, sage, salt, allspice and cinnamon. Bring to a simmer over medium-high heat, stirring occasionally; reduce heat to low and simmer, uncovered, for 10 minutes for flavors to blend. Yields about 1 1/4 cups per serving.