g's punkin soup

a recipe by
Georgane Vann
Clifton, TX

My husband bought some mini pumpkins for a Halloween display. So I decided to try to make some pumpkin soup. I went through several recipes until I took bits and pieces from each one to make my own. Thing is... my husband loved it, so did my 96 year old mom. I loved it too. I made this recipe with small pumpkins so it would be easier. I hope you enjoy it as much as we did.

serves 4
prep time 1 Hr
cook time 2 Hr
method Convection Oven

Ingredients For g's punkin soup

  • 1 lg
    sweet onion
  • 1 md
    shallot
  • 1 md
    head of garlic
  • 1 sm
    knob fresh ginger
  • 1 1/2 c
    heavy cream
  • 1 box
    chicken broth
  • 2 small
    pumpkin
  • 1/4 tsp
    nutmeg
  • 1 tsp
    truffle salt
  • 1/2 tsp
    black pepper
  • 1 tsp
    chicken better than bouillon
  • 2 pinch
    aleppo pepper flakes
  • 1 md
    potato

How To Make g's punkin soup

  • 1
    Wash the vegetables. Cover baking sheet with foil. Turn oven on 400 degrees
  • 2
    Place seeded and halved pumpkins face down on pan. Cut onion in quarters , cut shallots in half. Cut garlic head in half around the middle. Cut 3 or 4 slicees of ginger
  • 3
    Pour on enough virgin olive oil to massage each vegetable. Sprinkle with truffle salt and black pepper
  • 4
    Put into the oven and roast 40 to 45 minutes.
  • 5
    Meanwhile peel the potato, slice and boil on stove for about 25 min. When it's tender. Strain and put into blender
  • 6
    A knife into the pumpkins will tell you when they are ready. Let it all cool and then you can slide off the pumpkin skin Onion and shallot skin. And squeeze the garlic out of the pods. Then put it all into the blender. Add the chicken broth, nutmeg, better than bouillon. Blend till its good and blended.
  • 7
    Add the cream and heat to barely boiling. Serve with crumbled bacon or more cream swirled in.
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