Still Pumpkins on Your Porch?

If you are like me and meant to carve all of the pumpkins that you purchased, but ended up just carving the one pumpkin, then you will appreciate this resource for a superb pumpkin soup! I didn't want my left over pumpkin to go to waste and ended up coming up with this idea. I used a few different recipes and actually made the soup twice. The second batch was by far much better than the first, so that is the recipe that I will pass on to you!

ROASTED PUMPKIN SOUP

1 small pumpkin - deseeded and cut into quarters

3 whole large carrots - chunked

1 small onion - chunked

2 tbsp. olive oil

salt & pepper to taste

1 can low sodium chicken broth

1 cup apple juice

1 tsp. nutmeg

pinch of Italian seasoning

1/2 cup heavy cream

Salt & pepper the pumpkin pieces and roast on 400º until tender - about 1 hour. In a skillet over medium high heat add the carrots, onion, and olive oil. Sauté until they start to get caramelized and then add salt and pepper to taste. Add a splash of the chicken broth, reduce heat to low and cover until soft. Make sure to scrape all of the bits off of the bottom of the pan. Transfer this to a food processor and blend until smooth. Transfer to a large stew pot and start on the pumpkin. Cutting large chunks that will pull away from the skin fairly easily, add in batches to the food processor. Blend until smooth and pour into your stew pot. When you have all of the pumpkin, onion, and carrots pureed, add the apple juice and chicken stock to the pot and heat over medium low. Add in the Italian seasoning and nutmeg and let it simmer over medium low heat for about 30 minutes. Stir in the cream about 10 minutes before serving.

You can top it with thinly sliced green onion or a dallop of sour cream.