Jodi’s Roasted Pumpkin & Vegetable Soup

Ingredients:

• 2-3 sugar pumpkins, halved and seeded (or you can use butternut, acorn, or delicata squash)

• 2 tbsp avocado oil

• 1 garden zucchini, roughly chopped

• 1 onion, halved or quartered

• 1 head of garlic, in skin

• 2 tart apples, cored, peeled, and roughly chopped

• Optional: 2 ribs celery, 2 garden carrots, washed, peeled, and roughly chopped

• 1 tbsp butter

• 4 cups good quality chicken stock

• 1 tsp fresh ground ginger

• 1 tbsp fresh minced herbs (like thyme and rosemary)

• 2 tbsp apple cider vinegar

• 1 tbsp local honey

• 1/2 tsp each salt and pepper

• 1/2 cup half & half or whole cream (or for dairy-free, 1/2 cup coconut cream)
  

Instructions:

1. Preheat oven to 425°F. Line a rimmed baking sheet with foil or parchment paper and set aside.

2. Using a large, sharp knife, carefully slice the squash in half lengthwise. Scoop out and discard the seeds.

3. Brush the cut sides of the squash with avocado oil and place cut side up on the prepared baking sheet.

4. In a bowl, combine all other vegetables and apples that you are using. Drizzle with 1 tbsp of oil, add salt and pepper. Mix until coated and then arrange around the squash on the baking sheet.

5. Place in the oven and roast for 45 minutes. Remove from oven and let cool slightly.

6. Scoop out the flesh from the squash and add to a soup pot. Squeeze the roasted garlic from its skins and add all other roasted vegetables to the pot. Add chicken stock and let simmer for 10 minutes.

7. Alternatively, if you prefer not to roast all the vegetables, melt butter in a large pot and cook the onion, zucchini, celery, and carrot, adding garlic at the end. Roast just the squash. (However, roasting all the vegetables is recommended for best flavor.)

8. Stir in fresh ginger, vinegar, honey, and herbs. Remove from heat and use an immersion blender to blend until smooth and creamy.

9. Stir in cream (or coconut milk for dairy-free) and adjust seasoning as needed.

10. Serve hot with fresh sourdough toast on the side. Garnish with toasted salted pumpkin seeds and a drizzle of cream or a hearty scoop of sour cream.

Enjoy your delicious roasted pumpkin and vegetable soup!

AUTHOR | Jodi Purdy

Jodi Purdy, a native of Kimberley, BC, is a seasoned hairstylist with 37 years of experience, now working part-time from her home studio in Cranbrook, BC. For appointments, call (250) 919-5102.

Her true passion is cooking, bringing together family and friends for nourishing, home-cooked meals. Jodi enjoys gardening, foraging, and preparing wild game and fish harvested by her husband and sons, using local and foraged ingredients to elevate her dishes.

Inspired by her Grandma Purdy’s farm-style lunches, Jodi continues to create memorable meals with her loved ones.