4-6 large acorn squash or small pumpkins (optional
Crackers (such as Breton)
Instructions
In medium saucepan, heat pumpkin filling, broth, and heavy cream. Simmer for 8-10 minutes.
Add cinnamon, nutmeg, and salt and pepper. Serve with Breton Sesame, grainsfirst or Vinta crackers.
Edible Squash Bowls
If you have extra time, try cooking the squash or pumpkin into bowls for extra flavour and an edible treat. Sit squash or pumpkins on their flattest sides. Cut the top third off and remove seeds.
Place cut side down on oiled cookie sheet. Roast in 375 F oven until soft (about 15 minutes).
Pour soup into hollowed squash or pumpkins right before serving.
Add a dollop of sour cream to each serving and swirl around the top without overworking. For a sweet touch, add maple syrup to the soup, or drizzle on top before serving. Or, remove seeds, sauté in 2 tsp of oil until brown, and sprinkle with salt. Garnish top of soup with seeds.
Originally Submitted
2/2/2017
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