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Winter Noodle Soup With Coffee Roasted Pumpkin – Easy and Healthy Recipe! ✅

Roasting the pumpkin in a bed of coffee grounds doesn’t make the pumpkin taste like coffee, it actually enhances its flavor. Try the same method with a different type of winter squash, sweet potatoes (they will take on a more pronounced brown flavor due to their thinner skin), or a mixture of squash and sweet potatoes. Alternatively, skip it entirely and roast as usual or add the diced raw squash with the broth and cook it in the soup. (Just promise that you’ll try roasting the coffee one more time!)

I’m always all for the recipe riff, especially if it can help save the junk in your fridge: Add a handful of spinach or leftover rotisserie chicken. Just remember to give the raw ingredients time to cook and add the cooked items toward the end. Feel free to use whatever pasta shape you prefer too; I only recommend cooking the noodles yourself, so leftovers can be stored separately (no mushy noodles here). And a sprinkle of crumbled goat cheese or a sprinkle of grated Parmesan cheese would make a nice garnish.

I like my noodle soups with a high ratio of ingredients to broth, if you like your broth plan on another cup or two of broth. —Lindsay-Jean Hard

This recipe is shared in collaboration with Imperfect Foods. – Publishers

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Winter Noodle Soup with Coffee Roasted Pumpkin

  • 1 1/2 cups of used ground coffee (about 9 ounces)

  • 1 medium-small butternut squash (or part of a larger one, about 1 1/2 pounds)

  • 1 tablespoon extra virgin olive oil

  • 1 medium onion, diced (about 1 cup)

  • 2-3 celery sticks, diced (about 3/4 cup; core and/or leaves are fine too!)

  • 1 large carrot, diced (about 1 1/4 cups)

  • 1 large garlic clove, minced

  • 1 teaspoon fresh thyme

  • 1/2 teaspoon fresh rosemary, chopped

  • 1/4 teaspoon red pepper flakes

  • 7 cups of broth (vegetable or chicken)

  • 1 tablespoon fresh lemon juice

  • 8 ounces spaghetti, broken into small pieces and cooked according to package directions

  1. Preheat oven to 350°F.

  2. Place the coffee grounds in an ovenproof dish, such as a baking sheet. Pierce the squash once or twice with a sharp knife and gently place the squash on the bottom. Grill squash until it can be easily pierced with a knife but is still fairly firm (45 minutes to 1 hour), turning halfway through cooking. Set aside. When cool enough to handle, brush off any remaining coffee grounds, then peel and dice the pumpkin.

  3. Meanwhile, in a medium, heavy-bottomed saucepan, heat 1 tablespoon olive oil until shimmering, then add onion, celery, and carrot. Sauté until the onions are translucent and just beginning to take on a little color, about 15 minutes.

  4. Add the garlic, thyme, rosemary, and chili and sauté for another minute or two.

  5. Add pumpkin and broth and bring to a boil over medium-high heat. Then reduce to a simmer and cook, covered, until the vegetables are tender, about 15 minutes (this will depend on how cooked the squash was when you took it out of the oven and how soft you’d like the vegetables to be). Add fresh lemon juice and taste. Your broth plays a big part in this soup, so you may need a little more lemon juice or a bit of salt to let the flavors sing.

  6. To serve, spoon a few noodles into each bowl, spoon a ladle into the soup, then drizzle with olive oil.

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