4poundsugar pumpkinMedium-sided, about 3 to 4 pounds
extra virgin olive oilfor oiling pumpkin
¾cupunsalted sliced roasted almondsdivided
Kosher salt and freshly cracked black pepperto taste
2tablespoonsscallionschopped for serving
Roast the Pumpkin:
Preheat the oven to 375 degrees F and line a baking sheet with aluminum foil.
Cut the stem off of the pumpkin, then cut the pumpkin in half. Using a spoon, scrape out the insides well; discard seeds and pulp. Lay the pumpkin halves cut-side down. Rub the oil all over the outside skin; bake for 1 hour, or until fork-tender. Cool completely.
Using a large spoon, scoop out the pulp from the roasted pumpkin; dump the pulp directly into the soup or storage container to put in the fridge if making ahead.
Make the Soup:
Melt butter in a Dutch oven or large pot over medium-high heat. Add sage leaves and allow them to become fragrant. Add in the onions, cover and cook for about 7 to 8 minutes, stirring occasionally, until onions have slightly started to brown.
While onion is browning, coarsely chop ¼ cup of the almonds; set aside.
Whisk the flour and ¼ cup of the vegetable broth; stir it into the pot with the onions. Add remaining ½ cup almonds, remaining 2 ¾ cups broth, the pumpkin, and season with salt and pepper, to taste. Bring to a boil, then reduce the heat; simmer 5 to 7 minutes. Stir occasionally to ensure pumpkin mixture does not stick.
Turn off the heat. Use an immersion blender to puree the soup until smooth or transfer the soup in batches to a food processor or blender; puree, then return the soup back to the pot.
Ladle soup into bowls; garnish with reserved ¼ cup chopped almonds and scallions.
This is a very thick soup, but if you feel it is too thick, add about ¼ cup of the vegetable broth or water at a time until you reach the desired thickness. Taste and adjust seasonings if necessary.Recipe adapted from Cooking Light Magazine
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!