My friend Mendy Scott came up with this pumpkin soup recipe. It is amazing! We are cooking extra pumpkin and are freezing it in 2 cup bags so we can make the soup throughout the winter months.
If you can't find the Pumpkin, you can use butternut squash.
Ingredients
1 Whole Pumpkin Cooked - instructions below (Squash kind of pumpkin, not the jack-o-lantern kind. The color will be the same as a butternut squash. We purchased them at local green houses in Oct.)
1/2 Onion Chopped
2 Cups of Chicken Stock
Cream
All Spice Seasoning to taste
Optional: Seasoning Salt and Cinnamon (I added these)
Cook the Pumpkin:
http://detoxinista.com/2012/11/how-to-roast-a-whole-pumpkin-homemade-pumpkin-puree/
1. Stab the pumpkin several times, make sure it goes all the way through
2. Put the whole pumpkin on a cooking sheet
3. Cook at 350 degrees for 1 hour
4. After the pumpkin cools, cut it in half, remove the seeds, and the skin
5. Note: My pumpkin sat for 3 hours before I cut it and the liquid inside was still hot
Make the Soup:
1. Saute the onion in a little oil
2. Add the cook pumpkin, chicken stock (more if necessary) and seasoning
3. Puree the pumpkin with a hand mixer, food processor or blender
4. Add the mixture to a pot, warm and add a little cream
5. Yum! It's ready to eat!
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