Left Over Pumpkin. Make Puree of Pumpkin Soup!

Pumpkin Soup

Makes 13 quarts ( I freeze in 5 cups container)

Ingredients

2 medium size pumpkins

2 Tbsp. vegetable oil

1 carrot diced large

1 white onion chopped fine

2 stalks celery diced celery

4 cloves fresh garlic chopped fine

2 cups brown sugar

2 Tbsp. fresh chopped parsley

¼ Tsp. chili powder

¼ Tsp. nutmeg

1/8 Tsp. cinnamon

24 cups water

1 cup chicken base or vegetable soup base

1 tsp. fresh ground black pepper

1 tbsp. kosher salt

1 cup chopped fresh parsley

1 cup dehydrated vegetable soup mix

Table cream to finish. (3 oz table cream for each soup portion)

Preparation

Cut the pumpkins in quarters

Remove the seeds and discard seeds

Place pumpkin on baking tray bake at 350F for 2 hours. Remove from oven and let cool.

Remove meat from pumpkins and discard skin. (I use my hands, but you could use a spoon)

In a large pot add oil and turn to medium heat. Add all vegetables and garlic and sauté for 5 minutes.

Add pumpkin meat

Add water, chicken base or vegetable soup base), spices, salt, dehydrated vegetable soup mix and parsley.

Bring to a boil and reduce to a simmer. Simmer for 1-hour.

Using an immersion blender, blitz for 2 minutes ensuring soup has a smooth consistency.

Bring to boil for 5 minutes and remove from heat

Remove from heat

Pour into a container and chill in fridge until cold.

When soup has cooled pour into blender until ¾ full and puree for approximately 1 minute.

Repeat with remaining soup.

To make 2 portions of hot soup

Place soup in saucepan and heat until warm.

Add 3 oz. of table cream. Cook for 1 minute.

Garnish with fresh chopped parsley

Serve.