Pumpkin Soup
Now that spooky season and Thanksgiving are officially over, it’s time to do something with all of those pumpkins you’ve been hanging on to. This pumpkin soup recipe is sure to warm you up and bring the cozy vibes into your kitchen.
You’ll Need:
3 small pumpkins and seeds scoop into a separate bowl
Seasonings of your choice. I like lemon thyme, rosemary, and garlic.
5 cups of broth
To Make:
Roast your halved pumpkins at 400 degrees for about 45 mins. I toasted the seeds at the same time and just took them out once they were browned to my liking. Both baking sheets were coated with lard and I drizzled some of top as well. The pumpkins were seasoned with lemon thyme, garlic and rosemary. The seeds were topped with germander, garlic, and dried chili peppers before baking.
While your pumpkin seeds are cooking, remove the skin from the roasted pumpkin and feed it to your worms! The little bit of oil isn’t going to hurt them I promise. Use a mixer or immersion blender to combine the pumpkin with broth if your choice. I used equal parts of leftover pot likker from greens and water for 3 small pumpkins. Totaling about 5 cups of liquid.
Simmer this on the stove to combine broth and pumpkin to your desired consistency. I did mine on low for about 45 mins.
Top with your pumpkin seeds and favorite herbs! If you wanna get crazy garnish with some crumbled sausage.
You could totally achieve this in your crock pot or instapot instead of cooking on the stove, but I love slowing down when I can. Mix up the herbs, add meats, or blend in different veggies of your choice. This is a great base for you to get creative with.
Happy Soup Season!
