Autumn Pumpkin And Squash Soup Recipe

Name: Autumn Pumpkin And Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small pie pumpkin; 1 small butternut squash; 1 small acorn squash; 3 medium onions, very thinly sliced; 1 tablespoon fresh ginger, chopped; 6 tablespoons butter or 6 tablespoons margarine; 6 cups chicken stock or 6 cups vegetable stock; 1 cup heavy cream; 1 teaspoon salt; 2 tablespoons brown sugar (or sugar substitute such as Splenda); 1/2 - 1 teaspoon grated nutmeg, to taste; 1/4 teaspoon cayenne pepper, to taste

Servings: persons

1 small pie pumpkin
1 small butternut squash
1 small acorn squash
3 medium onions, very thinly sliced
1 tablespoon fresh ginger, chopped
6 tablespoons butter or 6 tablespoons margarine
6 cups chicken stock or 6 cups vegetable stock
1 cup heavy cream
1 teaspoon salt
2 tablespoons brown sugar (or sugar substitute such as Splenda)
1/2 - 1 teaspoon grated nutmeg, to taste
1/4 teaspoon cayenne pepper, to taste

1
Preheat oven to 350u00b0F.
2
Slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan.
3
Bake for 45-60 minutes, or until tender.
4
During cooking, add hot water to the pan as needed to prevent from burning.
5
While the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft.
6
Be careful not to burn the onions.
7
Remove the pumpkin and squash from the oven and cool until easy to handle.
8
Scoop out the meat from the roasted pumpkin and squash and add to the cooked onions.
9
Add the stock and bring to a simmer.
10
Puree the soup in small batches in a blender or food processor, then return it to the pot.
11
Add the cream and reheat (do not bring back to boil or simmer).
12
If the soup is too thick, add more stock until the desired consistency is reached.
13
Season with the salt, sugar substitute, nutmeg and cayenne pepper.

1126

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small pie pumpkin, 1 small butternut squash, 1 small acorn squash, 3 medium onions, very thinly sliced, and more.

Yes, Autumn Pumpkin And Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Autumn Pumpkin And Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions