Stay Warm in Autumn: Roasted Pumpkin Soup
I love to make homemade soups because they can be very easy to make and can fill your belly with warmth on a cold winter or autumn day. Roasted pumpkin soup is a all time favorite right after Halloween in our house.
- You will need one large pumpkin cut in half cleaned out of all the seeds and gunk inside.
- 1/2 of a cup of cream or you can use sour cream or plain yogurt
- 1 table spoon of red pepper flakes
- 1 half of a stick of butter ( this will go in very last minute to make soup creamier) use real butter for the good fat in it.
- 1/2 Tea spoon of white pepper
- 1/4 of finely cut white onion
- 1/8 of a spoon of allspice
- 1/8 of a spoon of nutmeg
- 1 fine cut garlic clove or 1/8 of a spoon of dry roasted garlic (Not garlic salt)
- 1/8 of red chili I use cayenne pepper
- 1/8 of turmeric powder this helps with inflammation within you body.
- 6 cups of water or veggie stock or three and three
After you cut open the pumpkin place it face up on a cookies sheet, pre heat the oven to 400 degrees, then when it comes up to temp. place in the over for one hour check it with a fork on the inside if it is tender then it is done. Pull it out of oven and let it rest and cool down then you will need to scrape all the meat out of the inside of it into a bowl throw away the outer shell.
In another pan place the six cups of liquid and bring it to a boil then turn down you heat to a simmer (electric stove about number 3 setting) slowly add the cooked pumpkin to the liquid stirring until it turns into a paste then add the cream and all the spices and let it cook for about half a hour add butter just before serving. It is a little spicy but real good you will not really notice that it is pumpkin.
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