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Little Bottles of Natural Goodness 

Pumpkin Soup Recipe

Posted on February 25, 2014 by Bickford Flavors

Ingredients:

 

  • 1 med pumpkin, cleaned and seeded 
  • 1 butternut squash, cleaned and seeded 
  • 2 cloves garlic, minced
  • 1 Spanish onion, diced
  • 16 ounces chicken stock
  • 8 ounces cream
  • 1 tsp Bickford Cinnamon Flavor
  • 1 bay leaf
  • 1 tsp coriander, toasted and ground
  • 1 tbsp Bickford Ginger Flavor
  • 1 smoked chipotle pepper
  • 1 cup hazelnuts, toasted

Directions:


Preheat oven to 275° F. Rub pumpkin and squash with olive oil and roast in oven for 1 hour or until tender. Set aside.  In a large soup pan, sweat onion and garlic for 3 minutes over medium heat until translucent. Add remaining ingredients and simmer for 1 hour. Remove chipotle, bay leaf and cinnamon stick and discard. Place ingredients in blender. Scoop out pumpkin and butternut squash and add to blender. Puree until smooth.

 

Image source: Flickr

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