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Rachael shares an easy creamy pumpkin soup recipe that's spiced just right for fall.
For soup and a sandwich, Rach likes to serve this with her Muffaletta Grilled Cheese.
Preheat oven to 425˚F.
Halve pumpkin with a serrated knife and scoop out fibrous material, rinse and toast seeds if you like texture and taste of them. Spray the pumpkin and season liberally: salt, pepper, nutmeg, allspice, and paprika. Roast cut-side down 35 to 40 minutes to tender, let stand to cool, scoop all flesh into food processor and purée.
Heat stock and 2 cups water to boil with ginger, bay, garlic, and onion, reduce by ⅓ at low bubble, then remove from heat, strain, return to pot and whisk in purée and, if using, the cream.