Pumpkin Apple Soup
8 small pumpkins (1 for each serving)
28 ounces can solid pack pumpkin (not pumpkin pie filling)
28 ounces can chicken broth or water (fill the empty pumpkin can)
1 cup applesauce
1/4 cup honey or maple syrup
salt and pepper to taste
1 cup cream or as desired
cinnamon, to taste
crushed sugared nuts
- Wash pumpkins to remove any excess dirt. Cut off top and reserve. Scoop out seeds and excess strings. One may use the pumpkins as is for the container to hold the soup/potatoes etc. or one may bake the pumpkin if desired.
- If baking: rub the pumpkin with a bit of oil. Bake 325F about 25 minutes for the mini pumpkins ( 6 to 8 oz size ) which may hold things such as mashed potatoes, squash, turnips etc. etc. ) and a longer time for the larger pumpkins. The main thing is that the pumpkin still should be firm tender (easily pierced through with a wooden toothpick but and not mushy so it won't collapse).
- For the soup: combine the pumpkin, water or broth, applesauce and heat through. Add the sweetener and salt and pepper to taste. Stir in the cream just before serving. Ladle soup into the pumpkin bowls. Garnish as desired.
- The pumpkin size I hollowed out holds 2 cups soup each . One may use any size for larger or smaller portions.
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