Access to this page has been denied because we believe you are using automation tools to browse the website. Mini pumpkins item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. Pumpkin Soup You have to try this smooth and creamy pumpkin soup!
I don’t sit down and plan my food cravings. I am who I am and that’s all that I am. I eat what I eat and that’s all that I eat. It’ll rock your world in the most wonderful way. Teeny tiny ones would be darling. But teeny tiny ones aren’t big enough for me and my rather gigantic appetite. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their web site. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering.
Add cream and nutmeg, then blend again. Reheat if you need to, or just go ahead and serve! For a fun presentation, you can serve these in a hollowed out pumpkin! I used storebought pumpkin seeds, then just threw ’em on a cookie sheet to toast them for a few minutes.
No huge difference, though—just close your eyes and pick a method! In any event, you’ll need a good 5 cups or so of roasted pumpkin. Begin by pouring the stock into a pot. Then drizzle in some maple syrup.
Next, mash up the pumpkin a bit as you begin to heat up the mixture. This won’t get the soup velvety smooth, of course, but it’ll just help the pumpkin become more at one with the other ingredients. Now just stir it around and let it heat completely. It should be simmering and steamy. If you puree in two batches, just split the cream in half. Look at this magical pitcher of bright orange liquid velvet! The soup should still be plenty hot and can be served right from the pitcher.
If it cooled down at all, just return it to the pot and heat it up over medium-low heat. I have to grab it wherever I can get it, as my dewy youth is slipping away from me with each passing second. Please take note of my artful bowl of inedible gourds in the background. I forgot the best, best part: spoon on a little circle of extra cream. Finally, sprinkle on some toasted pumpkin seeds.
My sister Betsy chowed down on this when she was here a couple of weeks ago, and she kept remarking about how velvety smooth it was, how she could hardly feel it on her tongue because it was so perfect and smooth. My sister and I love food. We spend an inordinate time talking about it. Thanksgiving recipes are coming soon, including lots of leftover turkey recipes. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.
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