Pumpkin-Root Soup

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Pumpkin Root Soup (there are no actual pumpkin roots in it, just other roots, and pumpkins)

1 Long Pie Pumpkin
2 Medium Onions Diced
4 Carrots Chopped
1 turnip chopped
1 small rutabaga chopped
3 medium potatoes chopped
2 cups broth or water
1 tbls oil of your choosing
2 tsp thyme
1/8 tsp cayenne powder
2 tbls maple syrup
salt and pepper to taste

Roast your pie pumpkin with about an inch of water for about an hour, or until soft. While it is roasting chop all your vegetables keeping the onion separate but all the roots can be mixed together. Once the pumpkin is done roasting, remove it from the oven or stove and let it cool. Sauté the onion in the oil until translucent. Add roots, thyme and cayenne and stir to mix. Add water so the roots are just covered. Scoop out the meat from the pumpkin add it to the soup and mix it in. Let it simmer for an hour and a half or until roots are soft.When soup is done add salt and pepper to taste and let it cool before serving because it will be very very hot. This soup is very thick and filling this recipe can generously satisfy 5 people.

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March 8th, 2011|

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One Comment

  1. Joanne Rubio July 23, 2011 at 4:01 pm - Reply

    This recipe sounds delicious. Can’t wait to try it when we get pumpkins in the store this fall. Would you mind if I put your recipe in our Brill Family Newsletter? I send that out 4 times a year. I’m working on the Fall newsletter now. Would you and Josh like to receive it. It’s all about happenings going on with Brill relatives….including you two. Thanks!

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