We’re gonna be honest. Brent really did not like the color of this soup. But the taste is hard to beat on a cold fall or winter evening. And it’s an extremely healthy meal for the start of cold and flu season. Simple, hearty, and healthy. Add some red pepper flakes for extra kick.
Roasted Beet, Pumpkin & Carrot soup.
1 small sugar pumpkin (not Jack-O-Lantern pumpkin,) or 3 cups of pumpkin puree
3 large carrots,
1 large beet
1 medium onion
3 Tablespoons olive oil
4 cups of chicken stock.
1 cup of sour cream or creme fraiche
1/2 cup of fresh, flat leaf parsley, chopped.
salt and pepper to taste.
Preheat oven to 400F. Line rimmed baking sheet with aluminum foil. Cut sugar pumpkin in half, top to bottom. Scoop out pulp and seeds, remove stem, and place cut side down on foil. Place washed carrots, beets, and peeled onion alongside pumpkin halves. Drizzle with olive oil, cover tightly with aluminum foil. Roast for approx 90 minutes, or until all vegetables are easily poked through with sharp knife. (Be careful when removing foil to avoid injuries from steam.) Remove from oven, and transfer beet, carrots and onion to large, heavy saucepan. Once pumpkin has cooled enough to handle, scoop flesh into saucepan with other vegetables. Add chicken stock. Bring mixture to boil, mashing vegetables with either potato masher or immersion blender. (Or let cool and puree in blender or food processor.) Stir in salt and pepper to taste. When still hot, but removed from heat, stir in sour cream until it melts and incorporates, and parsley. Serve immediately.