Cooking, Soup

Pumpkin Squash Soup


A pumpkin for cooking
An acorn squash
A butternut squash
light cream
1 cup vegetable broth
1 cup water
Spices to taste: nutmeg, cinnamon, ground all spice
Brown sugar to taste
Salt and pepper

1. Preheat oven on 400 degrees F.

2. Place all 3 squashes on aluminum paper in a baking sheet. Cover lightly with aluminum paper. Bake for 2 hours.

3. Let it cool. Slice the squashes open . Set the pumpkin seeds aside. Trash the others.

4. Spoon all 3 squash food into a saucepan. Add some light cream, approx 1 cup vegetable broth and 1 cup water depending how you like the soup, very liquid or not.

5. Puree with hand or electric mixer. Add spices and brown sugar  to taste; Salt and pepper.

6. Roast the pumpkin seeds, adding salt and pepper

7. Serve the soup with seeds on the side for adding on top of the soup up to your liking.

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