Harvest pumpkin Soup
| Category: | Breakfast & Brunch |
| Seasons |
Ingredients
For
4
Serving(s)
Harvest Pumpkin Soup
| 2 pounds sugar pumpkin |
| 2 pounds butternut squash |
| 1/8 tsp salt |
| 1/8 tsp pepper, fresh ground |
| 4 Tbs salted butter |
| 1 cup sweet onion, diced |
| 1/2 cup carrots, diced |
| 1 tsp ground ginger |
| 1 Tbs ground cinnamon |
| 1 1/2 Tbs tomato paste |
| 1/4 cup brown sugar, packed |
| 4 cup vegetable broth |
| 1 cup half & half |
Harvest pumpkin Soup Directions
- Preheat oven to 400°
- Slice the pumpkin and the squash in half and clean out the seeds and pulp.
- Season with salt and pepper.
- Place aluminum foil on a cookie sheet and add the pumpkin and squash to the pan
- Bake for 40 to 60 minutes or until tender.
- 10 before pumpkin is done, place a large stock pot on the stove and melt the butter over medium heat.
- Add onions, carrots, and celery, sautéing until the onions are soft and translucent.
- Add ginger, cinnamon, tomato paste, and brown sugar.
- Stir to combine until sugar is dissolved.
- Add vegetable stock and bring to a boil.
- When the pumpkin and squash are tender, scoop out the flesh and add it to the pot.
- Add the half & half
- Bring to a boil again.
- Using a slotted spoon, scoop out the vegetables and puree in a blender. (if you have an immersion blender, you can just blend it in to pot.)
- Return the pureed vegetables to the pot.
- When the soup is done to the desired smoothness, heat again, tasting the soup and adding spices to suit your taste.
Nutrition facts
Per Serving
| Kcal: | 450 kcal |
| Fibers (g): | 16.2g |
| Sodium (mg): | 990mg |
| Carbs: | 61.7g |
| Sugar (g): | 24.3g |
| Fat: | 20.8g |
| Saturated fat (g): | 12.4g |
| Cholesterol: | 53mg |
| Proteins: | 12.1g |
