My Pumpkin Soup Recipe

Last spring, we planted a few sugar pumpkin seeds without much hope. we've never had much luck growing pumpkins. But we were pleasantly surprised to get a few that ripened before the frost came!

So I made soup! I used fresh pumpkin, but you can use canned pumpkin, too.

Ingredients:

*2 small sugar pumpkins, equalling about      3 cups of pulp. (Or one large can of pumpkin).
*1 onion
*3 carrots
*2-3 cups chicken stock
*1 cup cream or half and half
*2 heaping Tablespoons of brown sugar
*1/2-1 teaspoon of salt, to taste
*1-2 teaspoons Pumpkin Pie spice, to taste
* dash of pepper to taste

Directions:

1. Roast 2 small pumpkins (cut in half, scoop out membranes and seeds, put cut side down on cookie sheet, cook at 350 for 2 hours, or until a fork sinks easily into flesh). Allow to cool, then scoop flesh out of skin and/or peel skin off.

2. Dice an onion, slice 3 carrots. Saute in olive oil until soft.

3. Add pumpkin, 3 cups broth, 1 cup heavy cream, 1/2 to 1 tsp of salt (to taste, depends on if broth is salted or not), 1 1/2 tsp pumpkin pie spice, two heaping tablespoons of brown sugar.

4. Add more broth or cream or milk if too thick. Puree together with immersion blender. Taste and adjust seasonings as you like.

Makes 4-6 servings.

*For bonus tastiness, reserve your seeds scooped from the pumpkin, rinse off all membranes, spray a cookie sheet with pan spray, arrange seeds in single layer on sheet and sprinkle with salt. Bake at 350 degrees for 15 to 20 minutes. Watch closely to keep from burning. Yum!

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