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Harvest Pumpkin Soup
|
2
pounds
sugar pumpkin
|
|
2
pounds
butternut squash
|
|
0.13
tsp
salt
|
|
0.13
tsp
pepper, fresh ground
|
|
4
Tbs
salted butter
|
|
1
cup
sweet onion, diced
|
|
0.5
cup
carrots, diced
|
|
1
tsp
ground ginger
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|
1
Tbs
ground cinnamon
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|
1.5
Tbs
tomato paste
|
|
0.25
cup
brown sugar, packed
|
|
4
cup
vegetable broth
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|
1
cup
half & half
|
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.
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 |
