Pumpkin Squash Soup

Pumpkin Squash Soup

Pumpkin Squash Soup

2 Pounds of Cubed Fresh Pumpkin or 2 cans of Pumpkin

2 Carrots, Chopped

2 Onions, Chopped

2 TBS of Olive Oil

2 Red Potatoes, Cubed

2-3 Cups of Water

2 TBS Honey

2 Cups Chicken Broth

1 Cup Half and Half or Coconut Milk

1 Tsp Allspice and Cinnamon

Salt & Black Pepper to taste

In a large 4 quart soup pan heat oil on medium and sauté onions for 2 min.

Add the rest of the ingredients except the cream and bring to a boil.

Simmer for approximately 20 minutes and add half and half or coconut milk.

For a creamy texture carefully blend 4 cups of the soup mixture in a blender and return to pan.

Variation of a heartier soup add 2 cans of cooked black beans, 14oz. of tomatoes and drop the Allspice and Cinnamon and add 1 TBS Curry Powder and 1 Tsp of Cumin Spice. Both Recipes are delicious.

Adjust Seasoning and top each bowl upon serving with sour cream, fresh parsley or grated carrot-Enjoy!

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