Don’t Throw out Your Pumpkins. Make puree of Pumpkin Soup!

Puree of pumpkin Soup

Makes 8 cups

Ingredients

5 cups pumpkin puree (see recipe for pumpkin puree below)

2 cups chicken stock

2 tbsp. garlic powder

1 tsp. fresh cracked black pepper

1 tsp. chili powder

2 tbsp. salt

½ cup brown sugar

2 tbsp. sour cream for garnish

Fresh chopped parsley for garnish

Preparation

Place all ingredients in blender and mix for 3 minutes.

Vitamix method

Set blender to hot soup.

Pour into bowl when finished and garnish with sour cream and parsley.

Pour puree into medium sauce pot. Heat on medium heat until hot. Garnish with sour cream and parsley.

Making pumpkin puree

Makes about 4-6 cups of puree (depending on size of pumpkin)

1 large pumpkin Preparation

Cut pumpkin in half and remove all seeds and webbing. Cut pumpkin into quarters. Bake in preheated oven set to 350 F for 1 hour. Remove and let pumpkin cool and then using a spoon remove meat from the skin. Place pumpkin meat in blender or food processor and blend until smooth. Use for pasta recipe. Bag and freeze leftover puree pumpkin.