Pumpkin Soup
Strawberry Batter Cake
February 15, 2021
Carrot & Mango Smoothie
March 1, 2021
This soup is the epitome of late fall flavors, comforting, warming and the perfect color to match the foliage!
Play around with the ingredients and the consistency – some like thicker soup and some like a thinner texture. You can leave it a little lumpy, or blend it until it resembles velvet.
You can’t go wrong with it, whether you choose to serve it as an appetizer for an impressive Thanksgiving meal or make it the main course with a green salad to keep it light.
My favorite way to make it, is to use part butternut squash and part pumpkin, they work well together and you’ll get a deeper, more interesting flavor.
Instructions
Sautee onion in oil over medium heat in a large saucepan until soft and transparent. Add all spices and stir for a minute.
Add pumpkin or butternut squash and broth and stir. Add salt and pepper to taste.
After a few minutes lower the heat and simmer for 20 minutes, stirring every couple minutes.
Puree for a smooth texture and add the milk.
Place on low heat without bringing to a boil, for a few minutes. Turn off heat, add the cheese and stir until incorporated.
Serve with a drop of sour cream (optional) and sprinkle with a little chopped parsley or pumpkin seeds, if you have on hand.
**Makes about 6 servings
**Use less broth for a thicker soup
**Omit broth and use less milk to make a thick and creamy pasta or risotto sauce!
How To Roast Pumpkin or Buttnernut Squash Soup
Preheat oven to 375 F.
Wash and cut pumpkin (or squash) in half. Scoop out the insides. Brush with olive oil and sprinkle with salt and place face down on baking sheet lined with parchment paper. Stab with a knife a few times to release the steam while cooking.
Bake for 30 – 50 minutes depending on the size of your pumpkin or squash. Test with a fork or knife, it’s ready when soft. (just slightly firmer than a baked potato).
After cooling, scoop out the flesh from the skin and puree. (You can mash well with a fork to save time).
Use in baking or make a soup.
**Use the seeds (clean and separate from all the fiber strands) by roasting on parchment paper with a little oil and spices of choice for simple, homemade pumpkin seeds. Top salads with them or eat as is!
Ingredients:
2 Tbsp olive or avocado oil
1 Medium chopped onion
2 tsp cumin
1 tsp dried thyme (if you have fresh, use more)
1 tsp dried rosemary (if you have fresh, use more)
Approximately 3 cups roasted and pureed pumpkin OR butternut squash. *You can use a combination of both for great flavor *How to roast pumpkin below
Salt + pepper
S2 – 2 ½ cups broth of choice
1 cup milk of choice
1 grated Swiss or Cheddar cheese (or non-dairy cheese of choice)
