Pumpkin or Squash Soup
- Serves: 6
Hearty and satisfying, this soup’s velvety texture of the roasted Idaho pumpkin and its natural sweetness are complemented by earthy undertones, creating a warm and comforting indulgence. An awesome way to extend your enjoyment of those pumpkins long after your visit to the local pumpkin patch ends.
Categorized: AppetizersHoliday IdeasSoups/Salads
Ingredients
- 1 small (5 pound) pumpkin OR ½ of a medium banana squash (Idaho grown)
- 1 tablespoon canola oil
- 2 medium stalks celery (chopped)
- 1 medium Idaho onion (chopped)
- 1 teaspoon ground cumin
- ¼ teaspoon chili powder
- Salt and Pepper
- 3 ½ cups Brooks Broth Chicken or Mushroom Broth
- ½ cup water
Featured Idaho Produce
Steps
Cut pumpkin or squash in quarters and remove seeds. Place pumpkin/squash cut side down on jelly roll pan that has been coated with cooking spray. Cover with aluminum foil and bake in 400° oven for about 45 minutes or until very tender when pierced with a knife. Cool. Remove skin and place pumpkin/squash in large bowl.
In large saucepan, heat oil over medium heat. Add celery and onion and cook approximately 10 minutes. Stir in cumin, chili, salt and pepper. Add broth, water and pumpkin/squash to sauce pan; heat to boiling. Reduce heat and simmer 10 minutes.
Pour half of soup mixture into a food processor and blend until pureed. Repeat with remaining soup mixture. Pour all soup into tureen and keep warm. Garnish with roasted pumpkin seeds or fresh chives if desired.
