Pumpkin Soup

Oh how I love Fall and the cooler weather. It makes me in the mood for warm soup in bread bowls, stripey socks, and wool scarves.

Here's a soup I made recently, that was oh so good!



Creamy Pumpkin Soup

2 tbsp. butter
2 tbsp. flour
1 tbsp. olive oil
2 cups mashed cooked fresh pumpkin
1 1/2 tsp. ground ginger
1/4 tsp. nutmeg
1 tsp. salt
1/4 tsp. ground pepper
3 cups chicken broth
3/4 cup half and half or milk
Sour Cream

Put cooked pumpkin, salt, ginger, nutmeg, olive oil, and pepper in a blender or food processor. Slowly add in chicken broth and blend together until smooth. In a large sauce pan melt butter and flour to create a roux. Slowly pour in half and half and then stir in pumpkin mixture. Simmer on low until soup starts to feel thick. Serve hot with a dollop of sour cream and garnish with roasted pumpkin seeds with a side of crusty bread. Serves 4-6.

~ I bought a pumpkin pie pumpkin or sugar pumpkin from the grocery store, it was about 6 inches in diameter, and yielded about 2 cups of pumpkin once cooked. Pumpkin pie pumpkins are very hard to cut into! I actually put the entire pumpkin in my stock pot and boiled until the skin was soft. Then I cut the pumpkin in half and scooped out the seeds (roasted them later) the pumpkin came off the skin perfectly!