With it being fall and Thanksgiving coming up – pumpkin is on the mind and on many a menu. I have a case of sugar pumpkins and had been itching to make a pumpkin soup. I decided I would just wing this recipe and I wasn’t sure how it would come out, but it hit all the yum taste buds! This could also use butternut or acorn squash if that is what you have on hand.
The flavor, with hints of cinnamon and nutmeg and the added cream make this a comfort food on my list. Add some crispy pepitas and you are set!
2 medium sized sugar pumpkins roasted
6 – 8 cups vegetable or chicken broth
7 Tbl flour
2 – 3 Tbl butter
2 – 3 tsp nutmeg
1/2 Tbl cinnamon2 Tbl maple syrup
Sea salt for seasoning
Heave cream (optional)
Crispy pepitas (optional)
1. Roast your pumpkins. When they are roasted, scoop the “meat” into a bowl, set aside.
2. In a saucepan, heat your broth.
3. In a large soup pot, add your flour and toast. Stir the flour continually – you do not want it to burn. When you can start to smell the flour it is done.
4. Add the butter to the flour and make a paste.
5. Add about 4 cups of the broth to the flour paste and stir well – you don’t want any clumps.
6. Add the pumpkin “meat” to the broth and stir – add more broth. Let simmer for 5 – 10 minutes.
7. Using an immersion blender, puree to pumpkin. If too thick add more broth.
8. Add the nutmeg, cinnamon, syrup and salt – stir. Taste and if needed add more spices, salt and/or syrup.
Serve with a drizzling of heavy cream and sprinkle with pepitas. This is a thick soup and really fills you up – goes well with the everything soda bread!