Extremely Easy Basic Pumpkin Soup 1 md Pumpkin, quartered and cleaned of seeds
1 md Onion, thinly sliced
6 Cloves garlic, coarsely chopped (up to 10)
Water
Pepper & salt to taste
2 c Chicken or vegetable broth (up to 3)
Milk (amount varies according to desired richness)
Arrange quartered pumpkin in a baking dish, skin side down. Top with
sliced onions and chopped garlic. Add water, enough for about 1-2
inches in pan. Cover with foil and bake (about 350) until pumpkin is
very tender. Pour off and reserve cooking water; scrape cooked flesh
from pumpkin, and puree with onion, garlic, and cooking water when
cooled. Transfer pureed mixture to pot. Add chicken broth to desired
consistency and heat; add milk just before serving. SHredded
mozzarella and/or croutons can be added, too.
This also works with acorn squash, although the flavor is a little
different. Extremely Easy Basic Pumpkin Soup printer friendly version located here. (Just the recipe. Nothing else.)
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