When the air turns crisp and the leaves start to change colors, you know it’s pumpkin season! easy dinner recipe, fall recipes, gluten-free recipe, cayenne pepper, or more if you like it hot, Dried cranberries and salted roasted pistachios for garnish, optional, Recipes for a Junk Food Free Birthday ~ Circus Party. The information contained in this post is not intended nor implied to be a substitute for professional medical advice, it is provided for educational purposes only. Add salt and pepper to your liking. Ladle into bowls and drizzle with a little cream to serve. Sugar pumpkins are those little pumpkins you see in the store around the holidays. How to make Pumpkin Soup: Prep work: Peel and cut the pumpkin into cubes until you make about 6 cups as this recipe calls for.Set aside. Posted by Linda Spiker | Sep 23, 2015 | paleo, soup, thanksgiving, vegan, vegetarian, whole30 | 15, This, my friends is the first pumpkin recipe I have posted on my blog! Reprinted with permission from Rodale Books. Are you coming over to harvest some for yourself? Cut both in half and use spoon to scrape out seeds. Serve with my Cheesy Herb Bread or a delicious salad. Cumin. I figure as long as you are peeling and cutting a pumpkin you may as well make a lot and freeze for later! Do not bring to a boil again. It will take on whatever flavors you add to it. Make sure the cream … Savory Pumpkin Soup, rich and creamy and oh so comforting. Very sweet. I may make a commission from sales but your price remains the same). Swoon right? I love butternut squash and pumpkin. Pumpkin is pretty bland by itself. And it’s a winner if I do say so myself. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen. In a large soup pot, melt the butter over medium-high heat. I love that you add the Dried cranberries in it! Deconstructed Caprese Salad Party Platter, “Roasted Apricot Chicken with Herbs de Provence” ~ An Organic Kitchen Favorite. We small bloggers need all the help we can get. Thanks for sharing, I want soup now . This soup looks like a winner! What makes this soup special is not only the flavor (which is delicious), but how easy it is to make! Add the pumpkin and stock, bring to a simmer, and cook for 30 minutes, or until the pumpkin has softened completely. In batches, transfer the soup to a blender and process until smooth. (This post contains affiliate links. When squash has cooked for 15 minutes add sautéed onions and half and half to squash mixture, stir. Stir to combine and cook until warmed through.
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