Pumpkin Soup
Pumpkin soup is one of my family’s favorite post Thanksgiving traditions. This delicious soup is made with our leftover un-carved pumpkins from Halloween. This dish is healthy but hearty, and can be enjoyed on its own or as an accompaniment to your favorite main course
Ingredients
One Pumpkin
Vegetable broth
About 2 quarts of water
Salt, pepper, lime or lemon juice to taste
Pinch of nutmeg
One baguette
½ cup grated cheese (Gruyere, white cheddar or cheese of your choice)
Dairy
Directions:
Peel pumpkin, remove seeds and dice. Fill a large pot with water and salt. Bring water to a boil, add pumpkin and cook until pumpkin is tender (about 20 minutes). Add vegetable broth according to manufacturer’s instructions then throw in a pinch of nutmeg and crushed red pepper, salt, pepper, nutmeg, and a little lime juice. Boil and transfer chunked pumpkin and some of broth into food processor and puree until smooth. Return puree to the pot and simmer with broth until thick. Serve soup topped with crumbled toasted baguette and grated cheese. Extra soup can be kept in the freezer for up to two months.
