This is most likely going to be my last pumpkin recipe for the fall…so I’ll finish with a bang. This soup is amazing! It came out so good! The ingredients were easy to find and it really didn’t take too long to make. Please don’t go crazy when you’re buying the pumpkin and squash. They do not have to be exactly 2lbs each. The recipe will be great no matter what size you find! (Also, I doubled the recipe when I made it… but it makes a ton! I suggest only making the amount that I listed)…
2 lb. Sugar Pumpkin
2 lb. Kabocha Squash (if you can’t find this, use ButterCUP squash)
Salt & Pepper
4 Tbsp Butter
1 cup Sweet Onion, diced
1/2 cup Carrots, diced
1/3 cup Celery, diced
1 tsp Ground Ginger
1 Tbsp Ground Cinnamon
1 1/2 Tbsp Tomato Paste
1/4 cup Brown Sugar, packed
4 cups Vegetable Broth
1 cup Half & Half
1. Preheat the oven to 400 degrees. Cut the pumpkin and squash in half (from stem to bottom) and scoop out the seeds and pulp. Season with salt and pepper. Place them, open side down, on the baking sheets and cook for 45 minutes or until tender.
2. While the pumpkin and squash are roasting, dice the onion, carrots and celery.
3. Heat the butter over medium heat in a large sauce pan. Saute the onion, carrots and celery until the onions are soft and translucent.
4. Stir in the ginger, cinnamon, tomato paste and brown sugar until the brown sugar has dissolved.
**When the pumpkin and squash are done, let them sit and cool for about 15 minutes so that they’re easier to handle**
5. Add the vegetable broth to the sauce pan and bring to a boil.
6. Scoop out the flesh from the pumpkin and squash and add it to the soup. Add in the half & half as well and return to a boil.
7. At this point you can either take parts of the soup and blend in a blender until it’s as smooth as you’d like. I used an immersion blender to mix the soup to a smoother consistency.
Feel free to freeze any of the soup for later or keep in the fridge to enjoy during the week.