Autumn Pumpkin Soup
Pumpkins are one of the most popular crops in the United States and almost 1.5 billion pounds are grown each year. And as organic pumpkins are being packed into Full Circle deliveries right now, I’m reminded how versatile they really are. Pumpkins are not only fun (I mean, what other vegetable is at the center of a sport where you see how far it can be chucked?), they’re great in many dishes (besides pie). For a crisp fall afternoon, serve this soup right out of a hollow pumpkin and wow your guests.
- 2 medium organic pumpkins (for the soup)
- 1 large organic pumpkin (for serving)
- 2 cups organic chicken broth
- 1 cup water
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp ginger
- 1 cup organic heavy cream
- Sour cream, for garnishing
- Fresh organic chives, for garnishing
- Preheat oven to 350 degrees F.
- Cut the 2 medium pumpkins in half and scoop out the seeds. Place the pumpkins skin-side down on a baking sheet and bake for 35 to 45 minutes, or until soft.
- Scoop out the pumpkin flesh into food processor and puree until smooth.
- Pour the pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices.
- Bring to a boil, reduce to a simmer and cook for 30 minutes.
- Cut the top off the large pumpkin to create the soup bowl (the hole should be wide enough to fit a ladle).
- Hollow out the pumpkin and remove all of the seeds. Check for holes and line with plastic, if necessary.
- Remove the soup from heat and stir in the cream.
- Pour the soup into the pumpkin bowl and serve garnished with fresh chives and a dollop of sour cream.
Pro tip: Toast the removed pumpkin seeds for a delicious appetizer or alternative garnish. Check out Full Circle’s Roasted Pumpkin Seeds Recipe.
Recipe adapted from Food Network.