Recipe by Simply Chris
This hearty soup makes a great fall meal, served with a salad and some warm crusty bread (we usually have a whole wheat baguette), or use it as a first course. It is derived from a Pumpkin Soup recipe I found several years ago in The Wine Spectator. For a dressy presentation garnish with a bit of Creme Fraiche and some julienned prosciutto. I've made this recipe using brown sugar and also substituting Spenda and my family has not noticed a difference. I have also substituted low fat evaporated milk for the heavy cream with no issues in the final result. This soup can be prepared up to 24 hours before serving. re-heat over very low heat prior to serving.
Top Review by Claypipe
WOW! This was a wonderful surprise, not at all what I thought it would taste like. My spouse wanted to try a squash/pumpkin soup recipe and we're glad we found this one. Nicely spicy, and the cayenne pepper adds just a bit of zing to it.
- 1 small pie pumpkin
- 1 small butternut squash
- 1 small acorn squash
- 3 medium onions, very thinly sliced
- 1 tablespoon fresh ginger, chopped
- 6 tablespoons butter or 6 tablespoons margarine
- 6 cups chicken stock or 6 cups vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 2 tablespoons brown sugar (or sugar substitute such as Splenda)
- 1⁄2-1 teaspoon grated nutmeg, to taste
- 1⁄4 teaspoon cayenne pepper, to taste
Directions See How It's Made
- Preheat oven to 350°F.
- Slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan.
- Bake for 45-60 minutes, or until tender.
- During cooking, add hot water to the pan as needed to prevent from burning.
- While the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft.
- Be careful not to burn the onions.
- Remove the pumpkin and squash from the oven and cool until easy to handle.
- Scoop out the meat from the roasted pumpkin and squash and add to the cooked onions.
- Add the stock and bring to a simmer.
- Puree the soup in small batches in a blender or food processor, then return it to the pot.
- Add the cream and reheat (do not bring back to boil or simmer).
- If the soup is too thick, add more stock until the desired consistency is reached.
- Season with the salt, sugar substitute, nutmeg and cayenne pepper.