Autumn Pumpkin and Squash Soup

“This hearty soup makes a great fall meal, served with a salad and some warm crusty bread (we usually have a whole wheat baguette), or use it as a first course. It is derived from a Pumpkin Soup recipe I found several years ago in The Wine Spectator. For a dressy presentation garnish with a bit of Creme Fraiche and some julienned prosciutto. I've made this recipe using brown sugar and also substituting Spenda and my family has not noticed a difference. I have also substituted low fat evaporated milk for the heavy cream with no issues in the final result. This soup can be prepared up to 24 hours before serving. re-heat over very low heat prior to serving.”
READY IN:
2hrs
SERVES:
8-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan.
  3. Bake for 45-60 minutes, or until tender.
  4. During cooking, add hot water to the pan as needed to prevent from burning.
  5. While the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft.
  6. Be careful not to burn the onions.
  7. Remove the pumpkin and squash from the oven and cool until easy to handle.
  8. Scoop out the meat from the roasted pumpkin and squash and add to the cooked onions.
  9. Add the stock and bring to a simmer.
  10. Puree the soup in small batches in a blender or food processor, then return it to the pot.
  11. Add the cream and reheat (do not bring back to boil or simmer).
  12. If the soup is too thick, add more stock until the desired consistency is reached.
  13. Season with the salt, sugar substitute, nutmeg and cayenne pepper.

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