The garden has been prolific. It seems strange to have so many pumpkins in June but that is what we have. It was I get for trying new and interesting gardening techniques. I am so used to having winter squashes in autumn but that is not what happens when you mix the seeds all together.
The jist of this means that my freezer is full of roasted pumpkin. But I still have more! Pumpkin soup it is. We do like soup around here!
Pumpkin soup
1 roasted pumpkin, flesh only
1 small onion, chopped
6 cloves roasted garlic, crushed
2 tablespoons olive oil
2 teaspoons cinnamon
1 teaspoon ginger
1-2 teaspoon salt
½ -1 teaspoon ground black pepper
2 to 4 tablespoons brown sugar
1 pinch ancho
1 pinch chipolte
2 pinches paprika
1 cup hard apple cider or apple cider
1-4 cups vegetable broth, or until thickness want
In a large pot, over medium heat, heat the olive oil. Add the onion and let brown. Add the garlic and pumpkin. Add the spices, salt, pepper, and cider. Start with the smaller amounts of salt and pepper. Add enough vegetable broth to make a thick stew type mass.
Use an immersion blender or blender to blend until the consistency you like. We like very smooth. Add salt and pepper to taste.
Soup! The Tall Short Person even liked it which always amazes me. She used to be so picky. Small Mister thinks it is pretty yummy too!