Roasted Pumpkin Soup

A favorite Fall and Winter soup! You’ll really want it all year long. And you can also substitute the pumpkin with butternut squash! This recipe has been adapted to make it IC friendly.
From damndelicous.net.

Roasted Pumpkin Soup


Ingredients:

1 (3-pound) sugar pumpkin, halved, seeded and quartered
2 red bell peppers, quartered
1 FUJI or GALA apple, quartered and seeded
6 fresh thyme sprigs
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper (if tolerated) 3 cloves garlic, minced
1 large sweet onion, chopped (if tolerated)
4 cups vegetable stock (without problem ingredients)
6 fresh sage leaves
1/2 cup heavy cream
3 tablespoons roasted pumpkin seeds (optional garnish)


Directions:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. 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.

3. Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.*

4. 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.

5. 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.

6. Serve immediately, garnished with roasted pumpkin seeds, if desired.

Notes:

*Baking time may need to be adjusted depending on the size of the pumpkin.