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Soup & Stew
American
4 - 6 servings
15 minutes
90 minutes
A yummy comfort soup that can be made anytime the hankering arises.
2 Sweet Dumpling Squash, or 3 to 4 cups fresh or canned pumpkin puree
2 quarts vegetable broth or chicken stock (regular or sodium free)
1 cup cream or skim milk
1 sprig Rosemary
1 bay leaf
1 teaspoon fresh ginger, grated
1/2 teaspoon ground cloves
1/2 teaspoon allspice, ground
1/2 teaspoon ground cinnamon
Salt and white pepper to taste
Preheat the oven to 375ºF.
Wash and dry the squashes; cut in half lengthwise to remove seeds and fibers.
Place squash halves, cut side up, on a baking sheet. Roast until tender, about 1 hour.
Remove from oven and, when cool enough to handle, scoop out the pulp and set aside.
You should have about 3½ to 4 cups pulp.
In a large soup pot or stockpot, thoroughly combine the stock and squash pulp or canned puree.
Stir in the heavy cream or skim milk, rosemary, bay leaf and ginger.
Cook about ½ hour over medium heat to allow flavors to develop.
If a thicker consistency is desired, simmer about 15 to 20 minutes longer or until desired consistency is reached.
Season the soup with ground cloves, allspice, and cinnamon.
