This recipe is full of seasonal flavors bound to make any mouth happy. Though roasting ingredients takes a long time, it's well worth it as they make the end result a delicious soup you can really savor.
1 1/2 lbs pumpkin, cubed 2 tbsp grapeseed oil 1/2 tsp salt 1 tsp cumin 2 cups water or broth 1 cup almond milk 1/2 cup pumpkin seeds apple, cored and quartered red onion, quartered 3 garlic cloves freshly ground pepper
Preheat the oven to 375°F.
Toss the pumpkin, apple and onion pieces with the garlic and oil and sprinkle with the salt, cumin and pepper. Spread all in a single layer on a large baking sheet – do it in batches if it gets too crowded. Roast for 40 to 50 minutes until nicely browned.
Combine the roasted vegetable and apple pieces with the water or broth and almond milk. Purée (in batches, if necessary) or use an immersion blender directly in a soup pot and blend until smooth and creamy. Add a little more salt or pepper if needed, and serve sprinkled with the pumpkin seeds.
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