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Roasted golden beets - Dr. Pingel

Roasted Golden Beets and Pumpkin Soup

Total Time 1 hr 15 mins
Servings 4


  • 3 medium golden beets
  • 1/4 cup extra virgin olive oil, divided
  • Sea salt and black pepper, to taste
  • 1 bulb garlic
  • 1 medium pie pumpkin
  • 1/2 cup vegetable broth
  • 1/2 cup unsweetened coconut milk
  • 1/4 tsp white pepper
  • 3-4 sprigs fresh thyme


  • Preheat the oven to 350 degrees F.
  • Peel the beets and cut them into quarters. On a baking sheet, toss the beet quarters with 1 tablespoon of the olive oil and the salt and pepper to taste. Push the beets to the side of the pan to make room for the garlic and pumpkin.
  • Peel and discard the loose outer layer from garlic bulb. Slice the top of the bulb off to expose the garlic cloves. Rub the garlic bulb all over with ½ tablespoon of the olive oil. Wrap the bulb in parchment paper and place it seam-side down on the pan with the beets.
  • Slice the pumpkin in half from stem to base. Scoop out all the seeds and pulp and discard (or save to roast the pumpkin seeds).
  • Rub each pumpkin half on all sides with 1 tablespoon of the olive oil. Place on the baking sheet with the beets.
  • Transfer the baking sheet to the oven. Roast the vegetables for 45-55 minutes, or until tender.
  • Transfer the beets to a food processor or high-speed blender. Allow the pumpkin and garlic to cool until able to handle.
  • Scoop the flesh from the pumpkin halves and squeeze the garlic into food processor with the beets. Add the vegetable broth and process until completely smooth.
  • Transfer to a medium pot. Add in the coconut milk, white pepper, and more salt and pepper to taste. Stir to combine. Simmer over medium heat for 2-3 minutes, or until warmed through.
  • Divide the soup among four bowls. Garnish with the thyme sprigs, drizzle with the remaining olive oil, and serve.


Tip: If fresh pumpkin isn’t available, use 1¼ cup unsweetened pumpkin puree.