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 blender.
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!
2 Sweet Potatoes (peeled and chopped into big chunks)
1 apple (granny smith, honey and gala are good for this), peeled, seeded chopped
1 bulb fennel, chopped
½ large yellow onion, peeled and chopped
3 carrots, peeled and diced
4-5 sprigs of tied together with kitchen string
4 tablespoons olive divided
1 teaspoon cumin powder
1 tablespoon curry powder
8 cups vegetable broth
¼ cup maple syrup
1 orange, juiced
salt and pepper to taste
Preheat the oven to 400 degrees. Lay a piece of parchment paper on a large baking sheet.
Cut the pumpkin in half, vertically and scoop out the seeds.
Rub the cut sides of pumpkin two tablespoons of the olive oil.
Place the pumpkin cut side down onto the baking sheet.
Roast for 40-50 minutes or until flesh is tender.
Let cool to room temperature.
Meanwhile, in a slow cooker add the remaining ingredients.
Scoop the flesh from the pumpkin and add it to the slow cooker.
Cook on low for 4-6 hours
Working in batches, ladle the broth and vegetables into a blender. Fit the lid tightly on the blender and place a dish towel over the lid (that's just in case -- to catch any soup that decides to escape -- it's happened to me before!) Puree the soup until creamy and smooth. Pour into a large pot or bowl and continue to blend the remaining soup. Stir in the juice. Season with salt and pepper to taste.
Heat to serve.
Have you ever made Pumpkin Soup?
Don’t be afraid of roasting the sugar pumpkin. It is a great way to get the kids in the kitchen. My littles love scooping the seeds and guts out of the pumpkin. That’s a great thing because it is my least favorite thing to do.