Roasted Pumpkin Soup with Spiced Pumpkin Seeds & Blue Cheese Walnut Pesto

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Roasted Pumpkin Soup with Spiced Pumpkin Seeds and Blue Cheese Walnut Pesto
This soup is silky and luxurious with just the right amount of sweetness and spice. The blue cheese pesto adds an element of peppery surprise that you will want to put on just about everything. Adapted from halfbakedharvest.com.
Course Soups
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 15 minutes
Servings
people
Ingredients
Soup
Spiced Pumpkin Seeds
Pesto
Course Soups
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 15 minutes
Servings
people
Ingredients
Soup
Spiced Pumpkin Seeds
Pesto
Instructions
  1. Preheat your oven to 400 degrees.
  2. Slice off the top of the pumpkin and remove the seeds; set aside.
  3. Cut the pumpkin into quarters, rub with olive oil, salt, and pepper, and roast on a sheet pan for 45 minutes until the meat of the pumpkin is tender.
  4. While the pumpkin is roasting, chop the green onion and mince the garlic.
  5. Add the arugula, walnuts, chopped green onion, blue cheese, garlic, olive oil, salt, and pepper to a food processor and blend until smooth. Set aside.
  6. After you make the pesto and while the pumpkin is still roasting, rinse your pumpkin seeds in a fine mesh strainer.
  7. Place the pumpkin seeds in a medium size mixing bowl, add the coconut milk and flour, and stir to combine.
  8. Add the brown sugar and chili powder and stir until the pumpkin seeds are evenly coated.
  9. In a large saucepan, add your coconut oil.
  10. Once the oil is sizzling hot, add the pumpkin seeds and fry until golden brown, stirring constantly.
  11. Remove the pumpkin from the oven and let cool for five minutes.
  12. While the pumpkin is cooling, chop the thyme and shallots and set aside.
  13. Carefully remove the skins from the roasted pumpkin slices and set aside.
  14. In a large soup pot, sauté the shallots and butter.
  15. When the shallots are soft and slightly browned, add the pumpkin, chicken broth, coconut milk, cayenne pepper, nutmeg, thyme, salt, and pepper.
  16. Using an immersion blender, carefully blend all the ingredients together until the soup is smooth and creamy.
  17. (Note: if you do not have an immersion blender, you can add all the ingredients to a food processor, slowly adding in the chicken broth until blended).
  18. Cook for 15 – 20 minutes, stirring occasionally.
  19. Serve the soup topped with a spoonful of pesto and garnished with the spiced pumpkin seeds and crumbled blue cheese.
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