Pumpkin Soup
Ingredients-
3 Medium sized Butternut Squash
2 ounces Canola Oil
3 cups Chicken Broth
3 cups Heavy Cream
3 ounces Sugar
3 ounces Honey
Pinch Ground Cinnamon
Pinch Ground Nutmeg
Pinch Allspice
Salt & Pepper to taste
1- Cut Squash lengthwise in half and core out seeds w/spoon
2- Place on greased Aluminum Foil lined baking sheet, cut side down. Wrap in the aluminum foil to steam, tightly.
3- Place into a 400 degree oven for approx. 30 mins. or until squash is soft.
4- When cooled , scoop out w/spoon into saucepan and add Chicken Broth. Bring to a simmer & blend w/ handheld mixer until smooth. Then add heavy cream & reduce until the desired consistency is reached.
5- Add the honey, sugar and spices and simmer for 15 mins. until all of the flavorings are combined.
6- Serve
Tod's
This sounds delish and I definitely want to try this but where is the pumpkin part of the dish?
1Supposedly, the Pumpkin in canned pumpkin is actually butternut squash. They say if you used real Pumpkin it turns brown but for the nice pumpkin orange color you use butternut squash. Same flavor, different color. Butternut Squash they said was considered the Australian version of Pumpkin. At least that is what the guy who brought the recipe said.
2wsow that's interesting to know. See I learn something new every day.
3Sounds delicious.
4oh i love anything with pumpkin: pumpkin muffins, pumpkin lattes, pumpkin jam, and so on. i'm so going to make this soup. thanks suebree.
5You are all welcome
i am going to try and make it this Thanksgiving. It is supposed
to taste just like pumpkin pie. My son will love it.
6Very interesting about canned pumpkin. Sounds yummy!!
7Sounds good! I am a pumpkin fanatic
8Aaaaaaaaaa, 3 cups of heavy cream. I love pumpkin though.
9Hey Sue I wonder if we can skip the squash part by using the canned pumpkin instead?
10Yummi!!!!!!!!!!!!!!!!
****************************************************************************************
11Anyone can have the facts, but having opinions is an art.
Definitely have to try this!
12D. I think you can, but I wouldn't know what the equivalent of three butternut squash would be. If it would be equal to one or two cans of pumpkin. But I think it can be used in place of it considering it is pureed butternut squash. Good question
13Thank you Sue! I finally got it! I did not know that about squash/pumpkin. I still need a way to use up all my pumpkin but I want to try this because it sounds so good. You are such a blessing Sue, I know it's said a lot on here but I really mean it. I'm so thankful God lead me to you!
14sounds amazing
15ive got a milk allergy
think something else could be subbed for the heavy cream?
You are welcome libs.
You are very sweet 
Thank you very much. But, I feel I am the one who is blessed. 
chancleta, I will look it up and see what you can substitute for the heavy cream and let you know what I find out.
16chancleta, pureed tofu can be substituted for the heavy cream 1 cup can be substituted for 1 cup of cream. You would need 3 cups of whipped tofu for this recipe.
Here's another sub
http://www.godairyfree.org/Dairy-Substitutes/Cream-Subs-Heavy/Coconut-Cr...
17Post A Comment
To post comments, please log in or register.