Pumpkin Soup
Serves: 6 servings
Ingredients
- 1 medium sugar pumpkin
- 2 tablespoons butter
- 2 onions, roughly chopped
- 1 teaspoon salt
- fresh ground pepper
- 2 tablespoons brown sugar, packed
- ½ teaspoon cinnamon
- 1-quart chicken stock
- ½ cup cream or ½ and ½
- roasted pumpkin seeds for garnish
Instructions
- pre-heat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Carefully cut the pumpkin in half and drizzle inside with olive oil and season with salt and pepper.
- Place cut side down on the roasting sheet and cook in the oven for 40 minutes, until soft.
- Remove from oven and let cool.
- Meanwhile, heat 2 tablespoons butter in a large soup pot over medium heat. Add onions and saute until soft, about 8 minutes.
- Using a spoon, remove seeds from pumpkin and scoop meat into the pot.
- Add the stock, sugar, cinnamon, salt, and pepper. Bring to a boil, reduce to a simmer and cook for 10-15 minutes. remove from heat and let cool.
- Carefully transfer soup to a high-powered blender and run until smooth.
- Return pureed soup to clean pot, add cream and adjust seasonings.
- Serve with roasted pumpkin seeds.
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