Heirloom Meals: Savoring Yesterday's Traditions Today

Pumpkin Soup

Pumpkin Soup


One sugar pumpkin, cut in half, seeded
1 medium onion, chopped
2 garlic cloves, chopped
2 apples, peeled and chopped
1 potato. peeled and chopped
1 Tbsp olive oil
1 Tbsp butter
4 cups Chicken broth
Cumin, to taste


In a 400 degree oven, roast pumpkin by placing flesh-down with about 1 inch water and cover with tin foil for about 30 minutes.
Saute onion and butter in a soup pot.
Add potatoes, apples, garlic and saute.
Add 4 cups chicken broth.
Add cooked pumpkin.
Puree in a cuisinart or blender.
Add cumin to taste.

Categories: Carole's Concoctions

Tags: Soup, pumpkin