Pumpkin Soup
- 2 medium pumpkins (for recipe)
- 1 large pumpkin (for tureen)
- 2 cups chicken broth
- 1 cup water
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1 cup half and half
- Toasted pumpkin seeds, optional
- Preheat the oven to 350 degrees.
- Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet.
- Bake for 35 to 45 minutes, or until soft.
- Scoop out the pumpkin flesh into food processor and puree until smooth.
- Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices.
- Bring to a boil, then reduce to a simmer and cook for 30 minutes.
- Meanwhile, cut the top off the large pumpkin to create the soup tureen.
- The hole should be wide enough to fit a ladle.
- Hollow out the seeds, checking for holes and lining with plastic, if necessary.
- Remove the soup from heat and stir in the half and half.
- Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds.
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pumpkins, pumpkin, chicken broth, water, maple syrup, cinnamon, nutmeg, salt, ginger, pumpkin seeds
Taken from www.foodnetwork.com/recipes/pumpkin-soup-recipe2.html (may not work)