Roasted Pumpkin, Gala Apple & Garam Masala Soup

Need a gluten free, lacto ovo vegetarian, and primal soup? Roasted Pumpkin, Galan Apple & Garam Masala Soup could be an excellent recipe to try. One portion of this dish contains roughly 9g of protein, 10g of fat, and a total of 254 calories. This recipe serves 10. For $1.5 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Farm Girl Gourmet requires kabocha squash, fresh sage, onion, and garam masala. It is a rather inexpensive recipe for fans of Indian food. 323 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It can be enjoyed any time, but it is especially good for Autumn. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is tremendous. Similar recipes include Roasted Butternut Squash Soup with Apples and Garam Masala, garam masala , how to make punjabi garam masala powder at home, and Garam Masala Roasted Peanuts.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees. Line 2 large baking trays with parchment paper and add the diced squash. Sprinkle with 2 tablespoons olive oil and salt and pepper. Roast for 30-40 minutes, or until the squash is fork tender. Remove from the oven.Meanwhile, add the remaining tablespoon of olive oil to a large soup pot and heat over medium-high heat. Add the onions & sage and cook until the onions are soft and translucent, about 10 minutes. Add the apples and season with salt and pepper, cook for another 5 minutes, until apples begin to break down a little. Add the garam masala, roasted pumpkin, chicken stock and season to taste with salt and pepper. Turn down the heat to medium-low and simmer the soup for 10 more minutes. Using an immersion blender, blend the soup until it is a puree and no longer chunky. Conversely you could cool the soup and blend in a blender (make sure the soup is barely warm or you will have an exploding blender). Once pureed return to the pot and warm the soup over a medium flame.

 

Step by step:

1. Preheat oven to 400 degrees. Line 2 large baking trays with parchment paper and add the diced squash. Sprinkle with 2 tablespoons olive oil and salt and pepper. Roast for 30-40 minutes, or until the squash is fork tender.

2. Remove from the oven.Meanwhile, add the remaining tablespoon of olive oil to a large soup pot and heat over medium-high heat.

3. Add the onions & sage and cook until the onions are soft and translucent, about 10 minutes.

4. Add the apples and season with salt and pepper, cook for another 5 minutes, until apples begin to break down a little.

5. Add the garam masala, roasted pumpkin, chicken stock and season to taste with salt and pepper. Turn down the heat to medium-low and simmer the soup for 10 more minutes. Using an immersion blender, blend the soup until it is a puree and no longer chunky. Conversely you could cool the soup and blend in a blender (make sure the soup is barely warm or you will have an exploding blender). Once pureed return to the pot and warm the soup over a medium flame.

Nutrition Information:

covered percent of daily need