Smarter Home Cooking
Roasted Pumpkin Soup
with ricotta cheese
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
6
- Ingredients
- 4 cups fresh Pumpkin (peeled and cubed)
- 2 Tbsps extra virgin olive oil
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 2 sprigs thyme (roughly chopped)
- 4 cloves garlic cloves (minced)
- 1 cup Ricotta cheese
- 2 cups Apple cider
- 2 cups water
Preparation steps
1.
Preheat the oven to 350° F/ 175° C.
2.
Spread pumpkin on a sheet pan. Cover with olive oil, sprinkle thyme and garlic, and toss well. Season generously with salt and pepper. Roast in the oven for 45 minutes, or until completely tender.
3.
Transfer the pumpkin to a soup pot along with the ricotta cheese, apple cider and water. Using an immersion blender, blend ingredients until smooth. Heat to a simmer. Adjust flavors as desired, top with freshly ground black pepper and serve.
