Ingredients
- 1 Small pumpkin, about 12" or canned (29 oz)
- 2 tb Sunflower oil (for fresh pumpkin) or peanut oil
- 3 tb Maple syrup or honey
- 1/2 ts Ground dried spicebush berries or allspice
- 4 c Beef or chicken broth
- Thinly sliced green onions
- Chopped hazelnuts
- Roasted pumpkin and sunflower seeds, for garnish
Directions
In early pumpkin soup recipes of the northeastern woodland indians, the pumpkin would have been baked whole in hot ashes. Peeled and chopped pumpkin would then have been thinned with broth from wildfowl or game. If using fresh pumpkin, preheat oven to 350 deg F. Place pumpkin in a baking dish and roast until easily pierced with a knife, about 1 hour. Allow pumpkin to cool, slice off top and scoop out seeds. Clean pumpkin fibres from seeds and discard fibres. Toss seeds with oil and salt to taste. Spread out on a baking sheet and return to oven 15-20 minutes, until crisp and golden. Reserve for garnish and snacks. Scrape pumpkin flesh from shell and mash, or puree if a smoother mixture is desired. Place fresh or canned pumpkin in a large saucepan and season with salt, pepper, syrup and allspice or spicebush berries. Gradually stir in enough broth to make soup thin or thick consistency, as desired. Simmer over medium heat about 5 minutes, until hot. If desired, serve soup in small pumpkin or squash shells. Garnish with onions, hazelnuts, and pumpkin seeds.
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Submitted 6/13/05.
Source: internet
Submitted By: Marlen
matchlessm@aol.com
Pumpkin Soup