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Preptime: 20 min.Cooktime: 1 hour 40 min.
Carbs: 18g
Fat: 7g
Fiber: 2g
Protein: 6g
Satfat: 2g
Sodium: 1018mg
2 pounds pumpkin meat with skin on, cut into large chunks
olive oil or canola oil to rub the surface of the pumpkin
1 cup pumpkin seeds
2 tablespoons unsalted butter
1 tablespoon ground cumin
2 cups sliced shallots
2 medium red onions
4 cloves garlic, minced
10 cups vegetable stock
salt to taste
freshly ground black pepper
1/2 cup non-fat sour cream or yogurt
1/2 cup snipped, fresh chives
Directions:
1. Preheat the oven to 400°F. Place the pumpkin chunks in a roasting pan. Rub a little oil on the surface and season well. Add half a cup of water and cover with foil, dull side out. Place on the lower rack of the oven and cook until tender when pierced with a skewer, about 45 minutes to 1 hour. Set aside and turn the oven down to 300°F.
2. Meanwhile, rinse the seeds of the pumpkin under cold water until the water runs clean. Spread the seeds out on a cookie sheet and toast in the oven until golden and crisp, about 20 minutes. Set aside.
3. While the seeds are toasting, start the soup base. In a large pot, heat the butter over medium heat. Add the cumin and cook for 2 minutes. Add the shallots, onions and garlic and cook until tender and golden, about 20 minutes.
4. Add the vegetable stock, season very generously with salt and pepper and bring to a boil. Cook until the onions are tender and a rich flavor has developed, about 1 hour.
5. Puree the pumpkin and soup base together in batches in the blender, until smooth. Transfer to a fine sieve and strain into another pot. Season well with salt and pepper.
6. To serve: Reheat the soup, garnish with a dollop of sour cream, chives and the pumpkin seeds. Serve immediately.
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