LOCATION: Recipes >> Soups >> Pumpkin 24
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Pumpkin 24
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Pumpkin Soup
Slice pumpkin into wedges, spread a bit of soft butter on the inside
and sprinkle with a mixture of brown sugar and nutmeg (just grind
a sprinkling over the pumpkin).
Place wedges on a baking pan and cook in a 375 degree oven for
about 30-35 minutes or until the pumpkin is soft.
Let the pumpkin cool if you like, but you don't have to. Scoop
out the pumpkin pulp from the skin and place it into a saucepan.
Add:
1 small chopped and sauteed onion
2 cloves chopped garlic
1 tsp salt
2 tsp pepper
1 tsp nutmeg
1 tsp turmeric
2 cups broth
Simmer this mixture and break up the pumpkin with a masher or your
handy dandy Braun hand held blender. You can also use a blender,
but use small amounts.
Reduce to about half volume and add 1 cup heavy cream. Simmer 20
minutes.
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