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Watch how to make a creamy luscious pumpkin soup WITHOUT CHOPPING the pumpkin! Print recipe: recipetineats.com/no-chop-roast-pumpkin-soup/
Youtube video by RecipeTin Eats
Preheat your oven to 400f and line a large rimmed baking sheet with parchment paper. Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle.
Place pumpkin cut side up on baking tray with onion and garlic. Drizzle with oil, sprinkle with salt and pepper. Wrap garlic in foil. Mix in sage, thyme, cinnamon, nutmeg, salt, and pepper. Bring ingredients to a boil and reduce heat to medium low. Transfer vegetables to a medium saucepan; Pour in 2 cups stock; Puree with an immersion blender until smooth. With the blender running, slowly add remaining.
Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle. Preheat oven to 180c/350f. Place pumpkin cut side up on baking tray with onion and garlic. Drizzle with oil, sprinkle with salt and pepper.
Preheat oven to 180c/350f. Place pumpkin cut side up on baking tray with onion and garlic.
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Invert to the cut side down, and drizzle. Preheat oven to 180c/350f. Place pumpkin cut side up on baking tray with onion and garlic. Drizzle with oil, sprinkle with salt and pepper. Wrap garlic in foil. Mix in sage, thyme, cinnamon, nutmeg, salt, and pepper.