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Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds

Tieghan, Half Baked Harvest
  • minutes
  • Serves

INGREDIENTS

1 tsp

Chipotle chili, powder

1

head Garlic

1 cup

Parsley, fresh

1/2 cup

Sage, fresh

2

Shallots, small

1 tsp

Thyme, fresh

4 cups

Chicken broth

1 1/16 cups

Coconut milk

1 tbsp

Maple syrup, pure

1/4 tsp

Brown sugar

1 tbsp

Flour

1/4 tsp

Nutmeg

3/4 tsp

Pepper

1 pinch

Red pepper flakes

1

Salt and pepper

1

lots of Salt to your tasting

5 tbsp

Olive oil

1/4 cup

Pistachios

1

Reserved pumpkin seeds from above

1/4 cup

Blue cheese

6 tbsp

Butter, unsalted

1 teaspoon cayenne pepper (or more or less to your liking)

1 in large sugar or pie pumpkin (cut half and seeds removed and reserved (plus 4 small ones if you are making the pumpkin bowls))