Pumpkin Soup
From twohot 12 years agoIngredients
- * 2 medium pumpkins (for recipe) shopping list
- * 1 large pumpkin (for tureen) shopping list
- * 2 cups chicken broth shopping list
- * 1 cup water shopping list
- * 1/4 cup maple syrup shopping list
- * 1 teaspoon cinnamon shopping list
- * 1/2 teaspoon nutmeg shopping list
- * 1/2 teaspoon salt shopping list
- * 1/2 teaspoon ginger shopping list
- * 1 cup half and half shopping list
- * toasted pumpkin seeds, optional shopping list
How to make it
- Preheat the oven to 350 degrees. Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Meanwhile, cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds
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