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Smoke that pumpkin into a warm-bellied soup that's smoldering with fall spices. Serve it up on a chilly evening--it's fall food at it's best.
1 (4-5 lb) cooking pumpkin
3 Tablespoon unsalted butter
1 Medium yellow onion, diced
2 cloves garlic, minced
1 Tablespoon Brown sugar
1 Teaspoon spanish smoked paprika, or sweet paprika
1/4 Teaspoon ground cinnamon
1/8 Teaspoon ground nutmeg
1/8 Teaspoon ground allspice
1/2 Cup apple cider, or white wine
5 Cup low-sodium chicken or vegetable stock
Salt
Freshly ground pepper
1/2 Cup heavy whipping cream
Fresh parsley sprigs, for garnish, optional
: 180 ˚F
1 (4-5 lb) cooking pumpkin
: 300 ˚F
3 Tablespoon unsalted butter
1 Medium yellow onion, diced
2 cloves garlic, minced
1 Tablespoon Brown sugar
1 Teaspoon spanish smoked paprika, or sweet paprika
1/4 Teaspoon ground cinnamon
1/8 Teaspoon ground nutmeg
1/8 Teaspoon ground allspice
1/2 Cup apple cider, or white wine
5 Cup low-sodium chicken or vegetable stock
To Taste Salt
To Taste Freshly ground pepper
1/2 Cup heavy whipping cream
Fresh parsley sprigs, for garnish, optional