So what do you do with that pumpkin left over from your Halloween party? Or the apples you used for bobbing for apples (Okay you didn’t bob for apples!)
How about making pumpkin soup to serve on these chilly fall days. If you actually don’t have a pumpkin, Butternut or Hubbard squash will work just as well.
There are many variations and recipes for this kind of soup, but I have combined several recipes to come up with a very simple version. The only thing that I don’t find fun is peeling and chopping the pumpkin or squash.
Added benefits to this recipe - it is so good for you and easy on your budget!
Pumpkin and Apple Soup
About 6 servings
2 cups peeled, chopped pumpkin (or Butternut or Hubbard squash)
3 cups apples peeled, cored and chopped
1 small onion, diced (about 1 cup)
½ teaspoon ground ginger
½ teaspoon cinnamon
4 cups chicken broth
Salt
Pepper
Place all ingredients in a large pot or Dutch oven and bring to a boil; reduce heat to low and simmer about 30 minutes or until pumpkin is soft. Place mixture in a blender or food processor and blend until smooth. (Note: You may have to do this in batches if it is too much for the blender at one time.) Return mixture to the pot and reheat as necessary. Add salt and pepper to taste. Serve with any variety of garnishes: A dollop of sour cream, chopped walnuts or toasted pumpkin seeds or combination.
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