What do you do with an extra butternut squash, some pumpkin puree and some vegetables on a cold, grey winter day? Well, you make soup, of course!
I looked up some recipes online and they are all pretty much the same so we took some elements from different sources to add the flavors (and spice) that we like in our foods.
We served ours in a pumpkin bowl. The instructions for the pumpkin bowl are essentially the same as the one we used for the chicken pot pie in a pumpkin and the instructions are included below the instructions for the soup. We used a medium sized pie pumpkin, cut in half and then used each half as a bowl. You can also use a small pie pumpkin for each person, depending on what you have available.
- 1 stick of butter
- 3 cups diced butternut squash
- 1 large yellow onion, diced
- 3 large stalks of celery, diced
- 3 large carrots, diced
- 1/2 cup sliced leeks (optional)
- 3 chipotle peppers (from a can)
- 1 tablespoon of the chipotle pepper sauce from the can
- 1 15 oz can of packed pumpkin (not the pumpkin pie filling)
- 4 cups of chicken stock
- 2 tablespoons chopped parsley (for garnish)
In a large pot on medium heat, add the butter, butternut squash, diced onion, diced celery, diced carrots, and leeks. Saute this mixture for 10 minutes. Add the chipotle peppers, chipotle pepper sauce, pumpkin and chicken stock. Leave the heat on medium and allow this to simmer for 30 minutes, until all vegetables are soft.
Once the vegetables are soft, use an immersion blender to blend the soup. If you don’t have an immersion blender, allow the soup to cool and then use a regular blender.
- 4 (2-pound) sugar pumpkins, preferably short and squat (or two larger ones cut in half with the bottoms trimmed so each side sits flat.)
- 2 tablespoons melted
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly grated nutmeg
Preheat your oven to 375 degrees F. While it’s heating, slice the tops off the pumpkins. (Placing a pumpkin on a towel will help keep it from rolling around.) Scoop out the seeds, and save them, they are great after you toast them! Using a pastry brush, brush insides of pumpkins with 2 tablespoons melted butter. Season insides of pumpkins with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon nutmeg. Place pumpkins on a baking sheet; cover tightly with foil. Bake until tender, about 45 minutes.
I always grow my own pumpkins as I love a spicy pumpkin soup, so will give this a try later in the year when we’ve harvested them, I like to pumpkin bowl idea.