Cold weather seems to bring in a plethora of pumpkin flavored… everything! From coffees, to muffins, to cookies, to cakes, and soups pumpkins and other squashes are everywhere so of course your girls in Apartment 11 had to join in the fun as well. This hearty soup can be made with pumpkin, butternut squash, and or sweet potatoes. Try a batch of each and let us know how it turns out!
Garnish with: slivered almonds, pumpkin seeds (recipe below), or croutons.
Roasted Pumpkin & Sweet Potato Bisque
Pulp and about 2 cups of rind (without skin) of one large pumpkin, most seeds removed
2 large sweet potatoes, washed skin on
1 large onion, skin removed
5 Tablespoons olive oil, divided
3/4 cup half-and-half (replace with a non-dairy milk for a vegan option!)
3 cups water
1 Tablespoon butter (omit or replace for a vegan option!)
2 teaspoons salt
1 teaspoon garlic powder
1 Tablespoon real maple syrup
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 drop vanilla
Preheat oven to 350 degrees. Cut pumpkin rind (and/or sweet potatoes), potato and onion into medium pieces. Coat the bottom of a large baking dish with half of the oil. Place cut vegetables and pulp into dish and drizzle remaining oil on top. Bake for about 45 minutes or until very tender, do not drain the liquid that forms. Mix the water and half-and-half together. Using a blender, puree the vegetables and liquid together, using the water/half-and-half mixture to thin as needed. It will probably take about 3 batches to blend all the vegetables; after blending, transfer the puree to a large soup pot. Once all the puree is in the pot, heat on medium heat until hot, adding all remaining ingredients as the soup heats. It should be thick, but if it seems too thick, a bit more water or cream may be added. Season to taste.
Roasted Pumpkin Seeds
Fresh, raw pumpkin seeds
Butter (about 1 teaspoon per cup of seeds)
Preheat oven to 350 degrees. Rinse all pulp from seeds and drain. Melt butter in a saucepan, stir seeds with butter until coated and allow to sautee for about 5 minutes. Spread coated seeds in a single layer on a cookie sheet, sprinkle with salt and bake until golden brown, about 10 to 15 minutes.