Happy Halloween! Fall doesn't last long, so enjoy the beauty - and cozy up after trick-or-treating with a bowl of my pumpkin soup.
This soup is delicious! A "treat" after the tricks tonight.
Pumpkin Soup Ingredients (serves 4):
4 small pumpkins - or 1 large pumpkin - hollowed out
3 cups fresh pumpkin "meat", cut into 1 inch chunks
2 white onions, chopped
2 TBS chopped garlic
Finely grated rind - and juice of one orange
3 TBS olive oil
3 TBS fresh thyme
2/3 cup 2% milk
6 cups vegetable stock
2 TBS cornstarch
Preheat oven to 350. Place hollowed out pumpkin(s) on cookie sheets lined with parchment paper. Cook for 1 hour or until pumpkin(s) skin can be pierced easily with a knife. Remove from oven and cool.
Set aside. In a large soup pot, heat olive oil. Add chopped onion & cooked over medium heat until softened - 3-4 minutes. Add chopped garlic & pumpkin meat. Cook another 4-5 minutes, stirring constantly. Add vegetable stock, orange rind & juice. Simmer over medium-low heat for 10 minutes. Add 2 TBS thyme & simmer another 10 minutes or until pumpkin meat is tender/soft.
Remove from heat, cool slightly and puree in a food processor until smooth. Season with salt & pepper.
Return soup to pot, add milk & cornstarch. Heat until boiling. Reduce heat & simmer until boiling. Reduce heat and simmer until thickened, about 10 minutes. Pour soup into the cooked pumpkins, top with remaining TBS thyme. Not only tasty, but beautiful as well. Serve with hot crusty bread & enjoy! NOTE: be sure to scrape the walls of the pumpkin "soup bowl" while eating to add extra pumpkin to your soup.
Vicki made the bacon wrapped jalapenos for a party last weekend and said they were a big hit! An easy app in my book, Cooking and Entertaining with Ease. Holiday season is approaching - I will start posting recipes, hostess gift ideas - think CGD -
and holiday party ideas. Stay tuned!
Loves cooking, gardening and creating incredible dishes to share with friends and family.