Pumpkin Soup and Pumpkin Seeds

This is an easy recipe, and takes around an hour minus the cooking time of your pumpkin. Matt and I have started doing this on Halloween. Have fun!

From Upcountry Recipes

You will need:

• 1 small pumpkin 4-5 c.
• 2-3 diced large onions 
• 2 c. chicken broth 
• 2 c. milk 
• 8oz cream cheese 
• 3 diced tomatoes chopped parsley, oregano, & rosemary to taste 
• 1 Tbsp. salt to taste

From Upcountry Recipes

Start by turning on your oven to 325. Get the pumpkin, cut in half, de-seed, put butter and rock salt inside, cover with foil, and cook at 325 until soft and tender around 45 minutes to an hour. Put the seeds to the side to bake up after the pumpkin. Season the seeds to taste with spice and salt.

From Upcountry Recipes

Take out pumpkin, (set aside butter into a pot for the onions coming next) let cool, then take off skin, and dice up.

From Upcountry Recipes

Then add chopped up tomato, pumpkin, chicken broth, milk, cream cheese, and cut herbs.

From Upcountry Recipes

Bring to a boil on medium to medium high. After boil, reduce to low to simmer for up to an hour. At this point we puree the soup, and let it simmer at medium heat again for up to an hour. The longer the better. To make a good tasting soup, all the flavors must blend together. This takes time.

From Upcountry Recipes

As you can see this beautiful soup is so delicious, and worth the time. Yum!