You’ve had of pumpkin pie and pumpkin bread – but have you ever tried pumpkin in a soup?
Now that fall is in the air, it’s a perfect time to merge these two fall favorites to get one delicious meal. Check out the recipe below!
2 to 3 pie pumpkins, about 4 pounds each
6 cups chicken stock
1 tsp. white pepper
1 tsp. nutmeg
3/4 cup sundried tomatoes, chopped
2 large yellow onions, chopped
6 cloves garlic, pressed
1 tsp. canola oil
1 bunch fresh marjoram, chopped
1-1/2 cup heavy cream
grated Gruyére cheese
Bake whole pumpkins at 350° for two hours with a few air holes sliced into the side for steam to escape. Remove from oven and cool.
Sauté onions and garlic with 1 tsp. canola oil in sauté pan on low heat until soft.
Remove seeds form cooked and cooled pumpkin. Scoop out meat and pulse in a food processor until smooth.
Combine all ingredients (except cheese) in a stock pot. Bring to a boil, then turn off heat. Serve with grated Gruyére on top.
Hey! Do you have a favorite pumpkin dish? Leave your recipe in the comments and you could win a $25 gift card! We’ll choose one winner from the comments at random on Friday, October 1.