Monday, October 11, 2010

Pumpkin Soup

I was tired of always trying different Butternut Squash soup or Pumpkin soup and it tasting like a wet pumpkin pie...This is what I came up with.


Small Pumpkin

1/2 Onion

3 Baby Carrots

1 Tbsp Sour Cream

1 1/2 C Chicken Stock

Olive Oil



Clean your pumpkin and quarter it (leave the skin on). Place the Pumpkin, Onion, and Carrots on a roasting pan, coat with Olive Oil and S&P. Roast at 310 degrees for about 30 minutes. Take from oven and let cool.

Once cool, scrape the meat of the pumpkin into a blender, add all of the other ingredients. Blend until smooth and serve.

I serve mine with Saltines and a few homemade croutons and Sour Cream on top.

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