Fall Pumpkin Soup
What You’ll Need:
- 1 large pumpkin
- 3 tablespoons unsalted butter
- 2 medium onions, diced small
- 1 Granny Smith apple [peeled and diced small]
- 2 teaspoons of oregano
- 1 teaspoon pumpkin pie spice
- 2 lbs. of acorn squash seeded, peeled and chopped into 1/2 inch cubes
- 3 cups chicken broth (optional); substitute a vegetable broth if on vegan diet
- 2 teaspoons sea salt
- pepper to taste
- 1 cup heavy cream
- chopped scallions for garnish
Step by Step:
- Remove pumpkin meat from pumpkin and discard seeds (or save them to roast).
- Put the pumpkin meat in a large bowl and set aside.
- Melt the butter and sauté the onions, apple and oregano with pumpkin pie spice for 7 – 10 minutes.
- Add the acorn squash and the pumpkin meat and sauté for another 5-10 minutes to ensure squash is softened.
- Stir in the stock (vegetable or chicken), along with the pepper and salt.
- Place on low heat for 20 – 25 minutes.
- When the squash begins to fall apart this is done.
- Using an immersion stick blender or food processor, blend until smooth.
- Preheat the oven to 350 degrees.
- In the pumpkin shell, add the cream and the purée.
- Bake for 30 35 minutes, covering the top of the pumpkin with foil.
- When ready to serve, garnish with scallions and serve the soup right out of the top of the pumpkin.
Hint: for a nice twist, serve with cheddar cheese grated over it.
Fall Pumpkin Recipe by Rickey Esto