Today’s feature recipe is a savory pumpkin soup from the Organic Kitchen. I must say it was a great day to make this soup. We are at the beginning of some beautiful weather in Arizona.
It is slightly overcast with a sky full of fluffy clouds. If you follow me on Instagram, you know how much I love a sky full of clouds. This bowl of savory and delicious pumpkin soup has just the right amount of kick with the added 1/4 tsp of cayenne pepper. However, I may have added a tad bit more. I also swapped the butternut squash with 4 sweet potatoes.
My favorite part of this recipe is that it made a great amount of soup. I have plenty for dinner tonight and plenty to freeze. Perfection. 🙂
- 6 cups sugar pumpkin, peeled and cubed
- 6 cups butternut squash peeled and cubed or 4 large sweet potatoes
- 64 oz chicken broth (8 cups)
- 1½ tsp ground black pepper
- 1½ tsp dried marjoram
- ¼ tsp cayenne pepper (or more if you like it hot)
- 3 cloves of minced garlic
- 1 large chopped yellow onion
- 2 T butter
- 3 cups half and half
- Sea salt to taste
- Dried cranberries and salted roasted pistachios for garnish (optional)
- Pre-heat oven 375 degrees
- Cut pumpkin in half and use spoon to scrape out seeds.
- Wrap four large sweet potatoes in aluminum foil.
- Place both in the oven and bake for 30-45 minutes or until a fork pierces it easily.
- Remove both from oven and let cool.
- Sauté onion in a small pan with garlic and butter till soft.
- When pumpkin and sweet potato are cool peel skin off of pumpkin and sweet potato. Cut into chunks and place into a processor, add
- black pepper, marjoram, cayenne pepper, garlic, onion and half of broth.
- You will have to split
- into portions
- to fit your
- Process till smooth.
- Return to pot and add additional stock, butter, and half and half, heat thru. Do not bring to boil
- again. Add salt to taste and more cayenne if desired. Garnish and serve. Yum!