Search recipe:
- Pumpkin Soup
-
- 2 Whole pie pumpkins
- 1 Quart Vegetable stock
- 1/2 Cup Heavy cream
- 1/3 Cup Maple syrup
- Dash Nutmeg
- Salt
- Directions
- Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, the slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside. In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor and puree until velvety smooth. Add cream and nutmeg, then blend again. Reheat if you need to and serve in a hollowed-out pumpkin.
- Provided by:
- Katrina Aceret via The Pioneer Woman
Where You Can Buy Ingredients:
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Adams Family Farms
Wayne Adams Dewey, AZ, 86327View details |
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Agua Linda Farm
Laurel Loew Amado, AZ, 85645View details |
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Apple Annies
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Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
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Buckelew Farm Pumpkin Festival & Corn Maze
Clint Buckelew Tucson, AZ, 85735View details |
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Collier Farm
Rhonda Collier Chino Valley, AZ, 86323View details |
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Lunt Bunch Pumpkins
Terrol & Kimberly Lunt Duncan, AZ, 85534View details |
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Mother Nature's Farm
Wade Kelsall Gilbert, AZ, 85233-1542View details |
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Schnepf Farms
Carrie Schnepf Queen Creek, AZ, 85242View details |
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Tolmachoff Farms
Bill & Grace Tolmachoff Glendale, AZ, 85303View details |
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Vertuccio Farms
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