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 saute 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!