Autumn Pumpkin and Squash Soup
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
8-12
ingredients
- 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
- 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.
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Reviews
-
I have always wanted to try pumpkin bisque but as I am not overly fond of pumkin I always shied away. However I love different kinds of squash and so this recipe fit the bill perfectly! I also loved all the onion in this...the flavor is wonderful. I made my sourdough rosemary potato bread to go with it and it was the perfect combo. Thank you for a lovely fall dinner Chris!
RECIPE SUBMITTED BY
Simply Chris
Surprise, 41
<p>My favorite cookbook, well I guess I have 3...The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. Still can't work, but I am cooking and knitting again. My husband and I moved to Surprise, Arizona at the end of January 2005. My husband is retired from being in the wine business. I love to cook (and we love to eat) and am always looking for new recipies to try. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love Recipezaar, as I have found so many good, healthy recipes here. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.</p>