Ingredients
-
2
-
1
-
3/4
-
3
-
4
-
1
-
-
-
-
-
-
-
-
-
Directions
Totally optional, but I love using a hollowed out pumpkin as a bowl for a gorgeous presentation. I went pumpkin picking a few weeks ago and had so many sugar pumpkins, I knew I was going to use some as bowls. Wouldnt this be beautiful on your Thanksgiving table! If you want to do this, look for small pumpkins, about 2-1/4 to 2-1/2 lbs, otherwise your bowls will hold too much soup. To make the bowls, I followed this method only I roasted them 15 minutes longer, it will depend on the size of your pumpkin. You can do this a day ahead, then heat in the oven before serving to keep your soup warm. I actually washed mine after using and they still look good.,If you cant find sugar or pumpkin pie pumpkins, you can use butternut squash or acorn squash. This soup can be made ahead and reheated when ready to serve.,Lentil Soup,Cream of Broccoli Soup,Potato Leek Soup,Carrot Ginger Soup,Creamy Vegetable Soup
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Using a Heavy, Sharp Knife, Cut the Pumpkins in Half Scoop Out Seeds and Place on a Baking Sheet; Bake For 1 - 1-1/2 Hours |
|
2
Done
|
When the Pumpkin Is Cooked and Cool Enough to Handle, Use a Spoon to Scoop Out the Flesh. This Should Make About 5 Cups. |
|
3
Done
|
Add Butter to a Large Pot or Dutch Oven, on Medium Heat; Add Shallots and Saut Until Tender, About 4 Minutes. |
|
4
Done
|
Add Garlic and Cook an Additional Minute. |
|
5
Done
|
Add Pumpkin and Broth to the Pot, Along With Sage, Salt and Pepper and Bring to a Boil. Simmer, Covered For About 15 Minutes. |
|
6
Done
|
Blend in a Blender or Immersion Blender and Blend the Soup Until Smooth. |
|
7
Done
|
(optional) Garnish With Light Sour Cream or 0% Greek Yogurt and Sage. |
