My friend Eliza made this soup for me last winter and forwarded me on the recipe because it was so tasty. The scanned in copy didn't upload so clearly so I had to improvise and basically just used the technique and ingredients they offered and still the soup turned out amazing. I was home sick and since I didn't want to make any trips to the store, got a little creative and pulled the small pumpkin off my front porch to use with the leftover butternut squash I had in the fridge. I remembered that the pumpkin was called a 'pie pumpkin' when I bought it, although I just bought it for it's cute little size. Molly helped me cut it up and scoop the seeds out and also helped me with the festive decorations at the end, as you see in the picture. She enjoyed the soup too, by the way.
The recipe goes something like this...
Winter squash (butternut, pumpkin, etc.) - cut into 1 inch cubes
1 small onion, chopped
Vegetable or Chicken Stock/Broth
Half and Half
Salt and pepper
Saute the squash and onion in a large pot until the onion gets translucent. Add the seasonings and salt and pepper and sautee another minute until fragrant. Add the broth until the squash is covered and turn the heat up until the pot boils. Then put a lid on, turn down the heat so that it's simmering for another 30 minutes or so. You want the squash/pumpkin to fall apart when you fork it. Once you've reached that, turn off the heat and use an immersion blender to puree the soup. Then add some of the cream, a cup or so, then a dollop of butter, and let warm up again on the stove, adding more salt to taste. At this point I thought it needed a little sweetener so I added two tablespoons of brown sugar. Completely Delicious and addictive.