g's punkin soup
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.
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yield
4 serving(s)
prep time
1 Hr
cook time
2 Hr
method
Convection Oven
Ingredients For g's punkin soup
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1 lgsweet onion
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1 mdshallot
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1 mdhead of garlic
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1 smknob fresh ginger
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1 1/2 cheavy cream
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1 boxchicken broth
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2 smallpumpkin
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1/4 tspnutmeg
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1 tsptruffle salt
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1/2 tspblack pepper
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1 tspchicken better than bouillon
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2 pinchaleppo pepper flakes
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1 mdpotato
How To Make g's punkin soup
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1Wash the vegetables. Cover baking sheet with foil. Turn oven on 400 degrees
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2Place 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 -
3Pour on enough virgin olive oil to massage each vegetable. Sprinkle with truffle salt and black pepper
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4Put into the oven and roast 40 to 45 minutes.
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5Meanwhile peel the potato, slice and boil on stove for about 25 min. When it's tender. Strain and put into blender
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6A 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.
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7Add the cream and heat to barely boiling. Serve with crumbled bacon or more cream swirled in.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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