Comfort in a Bowl

Simple to prepare, all of these one-pot wonders make the most of simple ingredients including, of course, a wide array of onions! If you have a wonderful soup recipe that includes onions, email us and we'll add it to our favorites.

Roast Pumpkin Soup with Sage & Rosemary 

Roast the pumpkin:
Preheat oven to 350°F and line a baking sheet with foil. Cut a 2 lb. pumpkin (or a butternut squash) in half. Remove seeds and place on baking sheet with the skin side up and roast for one hour or until pumpkin flesh is soft and golden. It is okay if the outer skin is charred a little. Remove from oven and let set until cool enough to handle. Scoop pulp from the skin and set aside.

Make the soup:
2 Lbs. pumpkin or butternut squash pulp
3-4 Tbsp. olive oil
5 Fresh sage leaves
1 Large yellow onion chopped
2 Large carrots diced
3 Tbsp. chopped garlic
1 Tbsp. rosemary leaves
2 bay leaves
2 Tsp. salt
1/2 Tsp. pepper
8 Cups water

Heat olive oil in a good-size, heavy stock pot over medium heat adding in the sage, onion, carrots, garlic, rosemary, bay leaves, salt and pepper. Cook 10 minutes until everything begins to brown. Stir in roasted pumpkin. Stir in the water and bring mixture to a gentle boil. Remove bay leaves and puree soup with an immersion blender to achieve a velvety texture. Add salt and pepper to taste. Simmer for 15-20 minutes. Serve with a side of crusty bread.

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