Preparation time: 15 minutes
Cooking time: 1 hour
Difficulty: Easy - for beginners
Dietary guidance: v v n g d
-1 small Baking Pumpkin
-4 cups Chicken or Vegetable Broth
-1 Onion diced
-2 Tablespoon fruity Olive Oil
-¼ tsp cinnamon
-¼ tsp all spice
-¼ tsp cumin
-Pinch of ground cloves
-Pinch of salt
-½ tsp of Fromage Blanc or Crème Fraiche (omit for vegan/dairy free variation)
-Ah love Pumpkin Spice Balsamic
-Preheat the oven to 375°. Line a baking sheet with tinfoil.
-Cut the pumpkin in half and scoop out and discard the seeds and pulpy center.
-Coat the inside of each pumpkin with olive oil and place face down on the baking sheet. Bake for approximately 30-45 minutes until the out skin of the pumpkin is easily pierced with a fork.
-Remove the pumpkin from the oven and let cool until able to be handled.
-Scoop out the pumpkin flesh and discard the skin. Place the roasted pumpkin in a blender.
-Add the Olive Oil to a medium to large skillet. Dice the onion and sauté it in the pan over medium high heat until the onion is translucent.
-Add the onion to the blender with the pumpkin. Add 2 cups of broth to the blender and puree until smooth. Continue to add broth until the soup reaches the desired consistency. This soup is better on the thicker side so be add the broth a little at a time.
-Once the broth reaches desired consistency add the spices, blend until combined.
-Pour the soup into a soup pot and heat over medium high heat until the soup just reaches a simmer. Turn the heat down to medium and simmer for 5-10 minutes.
-Stir the soup once more and pour into soup bowls. Add a small dollop of Fromage Blanc or Crème Fraiche to each bowl. Drizzle a few drops of Pumpkin Spice Balsamic over each. Serve immediately.
-This recipe is also delicious using Ah love Blood Orange Olive Oil and drizzle with Pomegranate Balsamic. Canned pumpkin can be used in place of whole. Butternut or Acorn squash can be used in place of pumpkin.