Roasted Pumpkin Soup

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Serve our end-of-the-week recipe with a crunchy green salad and warm slice of whole-grain toast.


All of the ingredients should be available at your local natural and organic food store.

Roasted Pumpkin Soup

Makes 5 servings

2 tablespoons olive oil
2 teaspoons ground cinnamon
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 tablespoons fresh minced ginger
1 tablespoon minced garlic
1 can (15 oz.) pumpkin
3½ cups low-sodium chicken stock
Salt and freshly ground pepper, to taste
Chopped fresh sage, as garnish
Low-fat sour cream, as garnish (optional) 

In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat. When hot, add the cinnamon, onions, carrots, celery, ginger and garlic to the pan. Sauté, stirring occasionally, until lightly caramelized, about 3 to 4 minutes.

Add the canned pumpkin, stirring into the vegetables. Add chicken stock to the pan, and bring the stock to a boil. Reduce to a simmer, and cook the soup for 15 to 20 minutes, or until the vegetables are soft.

Remove the soup from the heat and process in batches in the food processor. Season with salt and pepper, to taste. Garnish with chopped fresh sage and a dollop of low-fat sour cream (if desired).

Recipe and photo courtesy of the American Institute for Cancer Research

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