another recipe to add to my collection is pumpkin soup. i made pumpkin soup completely from scratch, and i was so pleased with the outcome.
a few weeks ago, at the pumpkin fest we bought one pumpkin that i wanted to use to make a pumpkin soup. matt wasn’t too excited about it, claiming he would go for wendy’s that day, but he ended up enjoying it!
i used a recipe for homemade pumpkin puree thanks to the pioneer woman. you can find it here.
my cut up pumpkin, waiting to go into the oven! after i made the puree, we decided to go ahead and freeze it in smaller portions. the night before we wanted to make the soup, we decided to pull out 4 cups of the puree. i used a couple of different recipes as inspiration for making the pumpkin soup, but of course, in the end, i did things my own way. here is the main inspiration. also, unfortunately, when i was making the soup, we didn’t take pictures…we were too hungry and wanting our soup to be ready.
i chopped up carrots, celery, and onion and sauteed them all with butter and oil in the soup pot. i also made some potatoes to throw in as well. once the veggies were done, we spooned the pumpkin in with about 2 cups of chicken broth and 1/2 c of cream. we added rosemary, thyme, salt, pepper, and garlic powder. overall, it was really great!
and yes, even my meat-loving husband enjoyed this meal. all the while i was making the soup, he whipped up some gluten-free cornbread muffins for us. our meal was complete and allowed us several leftover meals.
as a side note, toasted pumpkin seed are still great! tossed in a little olive oil and cajun seasoning, they were a perfect snack this week!