Pumpkin Soup
| quantity |
ingredient |
| 2 small |
pie pumpkins |
| 3 cups |
heavy cream |
| 1 tablespoon |
cinnamon powder |
| 1 tablespoon |
pumpkin pie seasoning |
| 1/4 cup |
brown sugar |
| 1 teaspoon |
corn starch |
| 4 tablespoons |
butter |
- Cut open a lid for each of the pumpkins around the stem.
- Scoop out the seeds and membranes.
- Add 1 tablespoon butter into each pumpkin and replace the
lids. Save the other 2 tablespoons of butter for later.
- Place the pumpkins on a baking tray and put them into a
375 degree (F) oven for 1.5 hours.
- Remove the pumpkins and allow them to cool so you can
work with them.
- Drain any liquid and discard.
- Cut open the pumpkins and scoop out the soft flesh.
Discard the skins.
- Using a blender or food processor, puree the soft pumpkin
flesh.
- Move 2 cups of the puree into a pan over low heat. Save the
remaining puree for other recipes.
- Slowly add in the heavy cream, corn starch, cinnamon, and brown sugar.
- Whisk until everything is incorporated and the mixture is smooth.
- Serve warm or chill in the refridgerator and serve cool.
NOTES:
- Add more pumpkin pie spice and cinnamon to taste.
- You can also use this as a filling for a pumpkin pie.
- For a lighter soup, slowly and in small increments, stir in some
defatted chicken stock or unsalted chicken soup until you reach the
desired lightness and texture.