Friday, September 05, 2008

Roasted Beet & Pumpkin Soup

Roasted Beets & Pumpkin Soup

Hands-on time: 10 minutes
Cooking time: 30 minutes (add 30-90 minutes to roast the beets which can be roasted 1-2 days before)

Serves 6-8

1 tbsp olive oil
2 tbsp unsalted butter
3 leeks, white parts only, cleaned, halved lengthwise and sliced across
20oz/600g roasted beets (see below for roasting instructions)
1” fresh ginger, peeled and grated
1 cup cooked pumpkin or squash puree
8 cups chicken or vegetable broth (you might want more if you like a thinner soup)
2 sprigs fresh thyme
Salt & pepper to taste
Juice of 1 lemon

To roast beets:
preheat oven to 400°F/200°C
1. Scrub beets and toss with a little olive oil, salt & pepper

2. Roast until soft (depending on the size of the beets, anywhere from 30-90 minutes)

3. Once beets are cooked, allow them to cool enough to handle and peel

Soup:1. In a Dutch oven over medium-low heat, melt the butter in olive oil and then add the leeks, sauté until they are soft and translucent. Don’t let them burn.

2. Once the leeks are soft, add the beets, pumpkin, ginger  & thyme and sauté for another 3-4 minutes. Add the broth and lemon juice and heat through.

3. Puree the beets in the broth and return to stove. Simmer until ready to serve.


24 said...

My husband made this last night and it was amazing. We are traveling so we had to go without pureeing it but actually it tasted just fine as a broth based soup with the chunks of veg in it. We used carrots instead of leeks and fresh basil as we couldn't find thyme. Amazing!!

Ruth Daniels said...

So glad you enjoyed it and that you took the time to write about it. Incredible that 4 years later, it's still a favorite around here.

Simona said...

I had some roasted red beets and some roasted squash and wanted to turn them into a soup, so I looked around to see if it had been done before and found your recipe. I had less beets and leeks and more squash, but in any case the result was very nice. Hope all is well with you.

Anonymous said...

The ingredent list includes ginger but there are no directions for it. Please clarify. Thanks
Shiela In Louisville KY

Ruth Daniels said...

Oops, thanks for pointing out the missing ginger. I've corrected the recipe. Just add it to the soup with the thyme, beets, etc.