Pumpkin Soup with Seeds
Soups • European
Description
Pumpkin Soup with Seeds
Ingredients
- Butternut Squash 2 pieces
- Pumpkin 1 piece
- Chicken Broth 0 qt
- 10% cream 5 fl oz
- Maple syrup 5 fl oz
- Ground Cinnamon 0 oz
- Ground Nutmeg 0 oz
- Grated Ginger Root 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Roasted Peanuts to taste
Step-by-Step Guide
Step 1
Preheat the oven to 345°F.
Step 2
Cut 2 medium pumpkins in half, remove the seeds, and place them cut side up on a baking sheet.
Step 3
Bake for 35–45 minutes, until cooked through.
Step 4
Scoop the flesh from the skin and place it in a blender, blending until smooth.
Step 5
Transfer the puree to a pot and add the chicken broth, water, maple syrup, and spices.
Step 6
Bring to a boil, then reduce the heat and let simmer for 30 minutes.
Step 7
Meanwhile, cut the top off a large pumpkin to create a lid, as we will use this pumpkin as a bowl for serving the soup.
Step 8
Remove the flesh from the pumpkin.
Step 9
Pour the soup into this pumpkin, add the cream, and sprinkle with roasted seeds.
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