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
  1. pre-heat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Carefully cut the pumpkin in half and drizzle inside with olive oil and season with salt and pepper.
  4. Place cut side down on the roasting sheet and cook in the oven for 40 minutes, until soft.
  5. Remove from oven and let cool.
  6. Meanwhile, heat 2 tablespoons butter in a large soup pot over medium heat. Add onions and saute until soft, about 8 minutes.
  7. Using a spoon, remove seeds from pumpkin and scoop meat into the pot.
  8. 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.
  9. Carefully transfer soup to a high-powered blender and run until smooth.
  10. Return pureed soup to clean pot, add cream and adjust seasonings.
  11. Serve with roasted pumpkin seeds.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/11/23/pumpkin-soup/