Low Sodium Roasted Pumpkin Soup

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

4 servings

2 lb sugar pumpkin or kabocha squash, peeled, seeded, and cut into 1-inch cubes (about 5 cups raw)
Fresh Kabocha Squash PRODUCE Organic Kabocha Squash
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3 tbsp garlic-infused oil, divided
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
4 scallions, green tops only, thinly sliced
1 tsp ground cumin
½ tsp ground ginger
¼ tsp ground cinnamon
3 cups chicken broth
1 cup water
½ cup heavy cream
1 tbsp maple syrup

For serving

pumpkin seeds (pepitas), toasted (optional)
fresh chives or scallion greens, thinly sliced (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the pumpkin cubes on a large baking sheet in a single layer. Drizzle with 2 tablespoons of the garlic-infused oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss to coat evenly.
2
Roast the pumpkin for 25–30 minutes, flipping once halfway through, until the cubes are tender when pierced with a fork and the edges are golden brown.

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