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Roasted Sugar Pumpkin Soup

October 18, 2012 by Barb 14 Comments

This year when I decorated my Autumn Mantel, I used several sugar pumpkins in my display. I also used them for my Thanksgiving Tablescape  (in Canada, Thanksgiving was October 8th).

When I bought the pumpkins, I thought (but didn’t really believe) that after Thanksgiving, I would cook them up and use them for soup and baking. But will wonders never cease! I have roasted them all, made soup, and frozen the remaining puree for use on a cold winter day.

Pumpkin-Soup

Pumpkin-Soup

Did you know that sugar pumpkins are the best choice for cooking and baking? They are smaller and denser than a regular field pumpkin that you might carve for Jack-O-Lanterns. Field pumpkins are generally watery and stringy.

I cut them into 1″ cubes, put them on a pan, and roasted them for 45 minutes, stirring several times. Roasting gives them a rich, sweet flavour. Then I peeled the skin off using a small paring knife. I found it too hard to peel them raw – I cut my thumb and my pointy finger before I got the message…

These are real antique candle holders given to me by my mother-in-law. She has given me so many wonderful treasures… Funny, though. I didn’t know what they were until I saw some ‘fake’ ones at our local gift shop. They had set little candles in them and a light bulb went off in my head… I’m slow that way… Anyway, now I appreciate them a thousand times more.

Pumpkin-Soup2

 

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Roasted Sugar Pumpkin Soup
 
Ingredients
  • 3 cups roasted, pureed sugar pumpkin (I used my food processor)
  • 1 Tbsp butter
  • 1 cup minced onions
  • 2 cups chicken broth
  • 2 cups half & half cream
  • 1 Tsp brown sugar
  • Dash of nutmeg
  • Salt & pepper to taste
Instructions
  1. In a large pot, saute onions in butter until translucent.
  2. Add chicken broth and bring to a boil. Lower heat and stir in pumpkin puree and brown sugar. Pour into a blender and puree. Return mixture to saucepan. Stir in the half and half.
  3. Add salt and pepper to taste. Throw in the nutmeg - I use about 1/4 tsp.
  4. Reheat but do not boil. Serve at once.
3.2.1682

 

Filed Under: Soups Tagged With: pumpkin

Welcome! I'm Barb, and this is where I practice my mantra to "learn something new, try something different". It's my hope that something I do here may inspire you! Read More…

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