Pumpkin Soup

Pumpkin Soup (easier than pie) with inspiration from Barbara Kingsolverpumpkin soup

Buy small local sugar pumpkin. Cut out top and save. Carve out inside (remove seeds and pulp).

Fill with stock and 2 tablespoons of butter. Add dash of salt & pepper. Replace top.

Bake at 375 for about 40 minutes.

Remove from oven. Scrape down sides, being careful to not scrape too close to edge. Add 2 tablespoons milk (if you have it) and squirt of honey.

Blend with handheld blender (this is key). Add dashes of cinnamon and nutmeg.



One Response

  1. That sounds and looks AMAZING! Adding a handheld blender to my imaginary list of foodie-type appliances I probably will continue to live without…

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