Today’s feature recipe is a savory 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. 🙂
  

Ingredients
  • 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)
Instructions
  1. Pre-heat oven 375 degrees
  2. Cut pumpkin in half and use spoon to scrape out seeds.
  3. Wrap four large sweet potatoes in aluminum foil.
  4. Place both in the oven and bake for 30-45 minutes or until a fork pierces it easily.
  5. Remove both from oven and let cool.
  6. Sauté onion in a small pan with garlic and butter till soft.
  7. When pumpkin and 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 blender.
  8. Process till smooth.
  9. 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!

 

5.0 from 1 reviews
Savory Pumpkin Soup
Author: 
Recipe type: Lunch
Serves: 18
 
A savory fall soup! You can cut the recipe in half, but honestly you end up wasting pumpkin.
Ingredients
  • 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)
Instructions
  1. Pre-heat oven 375 degrees
  2. Cut pumpkin in half and use spoon to scrape out seeds.
  3. Wrap four large sweet potatoes in aluminum foil.
  4. Place both in the oven and bake for 30-45 minutes or until a fork pierces it easily.
  5. Remove both from oven and let cool.
  6. Sauté onion in a small pan with garlic and butter till soft.
  7. When pumpkin and sweet potato are cool peel skin off of pumpkin and sweet potato. Cut into chunks and place into a processor, add
  8. black pepper, marjoram, cayenne pepper, garlic, onion and half of broth.
  9. You will have to split
  10. into portions
  11. to fit your
  12. blender
  13. Process till smooth.
  14. Return to pot and add additional stock, butter, and half and half, heat thru. Do not bring to boil
  15. again. Add salt to taste and more cayenne if desired. Garnish and serve. Yum!

3 comments on “Savory Pumpkin Soup”

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge