Pumpkin Soup

By FASCN8G

Ingredients

• Garnish:
• 1 small pumpkin or 29oz can solid-pack pumpkin
• 1-2 T peanut or sunflower oil (if using fresh pumpkin)
• Salt and freshly ground black pepper to taste
• 1-3 T maple syrup or honey
• 1/4 -1/2 t allspice
• 3-4 cups chicken or beef broth
• Thinly sliced green onion tops
• Chopped hazelnuts
• Roasted pumpkin or sunflower seeds

Details

Servings 4

Preparation

Step 1

If using fresh pumpkin, Preheat oven to 350. Place pumpkin in baking dish and bake until easily pierced with knife, about 1 hour. Allow pumpkin to cool. Slice off top and scoop out seeds and discard fibers. Toss seeds with oil and salt, to taste. Spread seeds on baking sheet and return to oven for 15-20 minutes, until crisp and golden. Reserve for garnish. Scrape pumpkin flesh from shell and mash, or puree if a smoother texture is desired.
Place fresh or canned pumpkin in large saucepan and season with salt, pepper, syrup and allspice. Gradually stir in enough broth to give soup a thick or thin consistency, as desired. Simmer over medium heat for about 5 minutes, or until hot.
If desired, serve soup in small pumpkin or squash shells. Garnish with green onions, chopped hazelnuts and hulled pumpkin seeds.