Roasted Pumpkin Soup with Sage Pesto and Candied Pumpkin Seeds
This Roasted Pumpkin Soup is creamy and satisfying. Don't be intimidated by the list of ingredients!! It takes a little time to make, but the leftovers will be delicious and the Sage Pesto recipe makes enough to serve over pasta the next night. I took my time and made this soup early on Saturday morning and we ate it for dinner that evening. It's vegetarian if you use vegetable broth and gluten free without the pumpkin seeds. This soup would be a welcome addition to your Thanksgiving table or a fun appetizer served in shot glasses before the big meal.
Use the leftover Sage Pesto to make pasta for dinner another night! Simply cook your pasta, reserving about a cup of pasta water, toss the warm, drained pasta with pesto to taste, top with parmesan cheese, a drizzle of lemon juice and serve with a salad and crusty bread! My mouth is watering just thinking about it!
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I'm including some links for some of my favorite cookbooks (love the ABC Kitchen cookbooks), tee shirts to cook in and kitchen gadgets! Have a great day!