Tonight I made pumpkin soup and it was DELICIOUS!!!! I can't take all the credit since I got the recipe from my sister (even though I don't think she's ever made it). It is definitely a recipe that needs to be shared...(the picture doesn't do it justice-trust me)
2 medium pumpkins
2 cups chicken broth
1 cup water
1/4 cup maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp ginger
1 cup half and half
toasted pumpkin seeds (optional)
Preheat the oven to 350 degrees. Cut the pumpkins in half, scoop out the seeds and place skin side up in a casserole dish with about one inch of water. Bake for 45 minutes or until soft. Scoop out the pumpkin flesh into the food processor and puree until smooth. Pour pureed pumpkin into saucepan and add chicken broth, water, syrup and spices. Bring to a boil and then reduce to a simmer and cook for 30 minutes. Remove the soup from the heat and add the half and half. Serve with garnished pumpkin seeds if desired.
This sounds so yummy! I wonder if you can used canned pumpkin? About how many cups of the puree do you think you used?
ReplyDeleteSarah-I'm sure canned pumpkin would work fine. I'm only guessing but my two small/medium pumpkins probably made about 3 cups of puree. I would start there and then adjust if you need to. If it gets too thick just add more broth. Let me know how it turns out....we LOVE this soup(even Suki eats it which isn't easy these days)!
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