Fall Pumpkin Soup

What You’ll Need:

  • 1 large pumpkin
  • 3 tablespoons unsalted butter
  • 2 medium onions, diced small
  • 1 Granny Smith apple [peeled and diced small]
  • 2 teaspoons of oregano
  • 1 teaspoon pumpkin pie spice
  • 2 lbs. of acorn squash seeded, peeled and chopped into 1/2 inch cubes
  • 3 cups chicken broth (optional); substitute a vegetable broth if on vegan diet
  • 2 teaspoons sea salt
  • pepper to taste
  • 1 cup heavy cream
  • chopped scallions for garnish

Step by Step:

  • Remove pumpkin meat from pumpkin and discard seeds (or save them to roast).
  • Put the pumpkin meat in a large bowl and set aside.
  • Melt the butter and sauté the onions, apple and oregano with pumpkin pie spice for 7 – 10 minutes.
  • Add the acorn squash and the pumpkin meat and sauté for another 5-10 minutes to ensure squash is softened.
  • Stir in the stock (vegetable or chicken), along with the pepper and salt.
  • Place on low heat for 20 – 25 minutes.
  • When the squash begins to fall apart this is done.
  • Using an immersion stick blender or food processor, blend until smooth.
  • Preheat the oven to 350 degrees.
  • In the pumpkin shell, add the cream and the purée.
  • Bake for 30 35 minutes, covering the top of the pumpkin with foil.
  • When ready to serve, garnish with scallions and serve the soup right out of the top of the pumpkin.

Hint: for a nice twist, serve with cheddar cheese grated over it.

Fall Pumpkin Recipe by Rickey Esto