I am all about the soups when the fall weather hits. Chicken, split pea, chili, hearty vegetable and pumpkin, just to name a few. Sometime around the first day of Autumn (weather permitting or not) I just start craving big bowls of steaming soup.
This is my recipe for pumpkin soup from scratch. It really isn’t very hard to make this way, but you could probably also substitute a couple cans of pumpkin puree (not pumpkin pie filling) if you don’t want to bake your own fresh pumpkin.
• 1/2 cup milk (you can also use half & half or cream if you want something richer)
• 1 cup chicken broth
• 1/2 cup apple cider
• 1 sugar baby or pie pumpkin
• ground cinnamon
• ground cloves
• 1 tbsp butter
• salt and pepper to taste
1. Preheat oven to 325°F.
2. Cut apart pumpkin and remove pulp. Make sure you use a sharp knife for this step and that you are very careful. Pumpkin rinds are very tough and it is easy to slip.
3. Place pieces, flesh side up, on a cookie sheet. Sprinkle with cloves and cinnamon.
4. Baste pieces with a little bit of water and place in oven for 45min to an hour or until flesh is tender. Test with a fork. You’ll want to baste the pieces again about halfway through.
5. Use a spoon to separate the flesh from the rind and place in a saucepan.
6. Add chicken broth, cider, salt, pepper, and butter to saucepan. Bring to a boil then reduce heat and simmer for 8 minutes.
7. Add milk and simmer for an additional 3 minutes.
8. Remove from heat. Blend until smooth. Serve.