Roasted Pumpkin Soup

Another recipe perfect for fall with comfort food flavours of Rosemary Olive Oil, some thyme, and pumpkins when they're in season!

2 Tbsp Rosemary Agrumato Olive Oil
2 medium shallots, thinly sliced
4 Cups pumpkin, pureed
4 Cups vegetable broth
1/2 tsp thyme, dried and ground
Salt and pepper, to your taste
2 garlic cloves, minced
More of the Rosemary Olive Oil and some Traditional Balsamic Vinegar for a finish drizzle/presentation.
Pumpkin seeds, optional

Add Rosemary Olive Oil to a large pot on medium high. Once it heats up, add the sliced shallots and sautee until translucent. Then add the minced garlic, cook for a minute or until it becomes aromatic.

Add the pureed pumpkin, veggie broth, salt and pepper, and the thyme. Stir well, bring to a boil, then simmer for about 15 to 20 minutes. Once simmered, remove from heat and immersion blend it until it becomes smooth and no chunks remain.

When serving, make a finish drizzle with more Rosemary Olive Oil and our Traditional Dark Balsamic Vinegar on top. Sprinkle pumpkin seeds on top, if desired. (If you want to try a different balsamic, Cinnamon-Pear Dark Balsamic is another nice option)


Serves 4 as a meal, or 6 as a starter.

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