Pumpkin🎃 Squash Soup🍵

by Tatianna Yougottalove
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Squashes, classified as fruits but often used as vegetables in cooking, and each with its unique flavor, culinary uses, and health benefits.
Winter squash have a long shelf life.
They’re characterized by their thick rinds and hard seeds.
They are full of nutrients and fibre yet relatively low in calories.

This soup is a hit, Richard can’t stop eating it because in his words “it’s addictive”.
I love this soup, one of my favourites, but for me it’s so filling can’t eat more then one bowl as my man, LoL 😅.
It’s smooth, sweet, creamy and very savoury.
I definitely recommend this soup to serve your guests with.

You can use squash in multiple ways: soups, cakes, cookies, breads, buns, pies.
And there are many more options 😉


The ingredients you’ll need for this recipe:
Kabocha squash
Acorn squash
Spaghetti squash
Butternut squash
Carrot
Pumpkin
Onion
Sweet potato
Potatoes
Yellow onions
Red onions
Gluten free burgers

½ kabocha squash
½ Acorn squash
½ Spaghetti squash
½ Butternut squash
Chop them all into ¼’s
Lay them on a tray covered with parchment paper, then add oil and spice with salt, black pepper, paprika, onion and garlic powder.

1 carrot
2 to 3 cups chopped pumpkin (see my video on how to cut and peel a pumpkin)
1 onion
1 sweet potato
3 potatoes
Peel and chop all and lay on a tray covered with parchment paper, then oil and Spice it with salt, black pepper, paprika, onion and garlic powder.

Bake at 400F for 30-40 minutes
When ready take it out and let it cool down.

While the vegetables are baking, fry for garnish with 2 tbsp oil:
2 yellow onions, diced
2 red onions, diced
2-4 gluten free burgers, diced
Fry for 10 minutes

Then add:
¼ tsp paprika
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp sea salt
⅛ tsp black pepper
And fry for another 10 minute

When ready peel the vegetables and add all baked vegetables into a big pot, add water till it covers all the vegetables or a bit less.
Cook until it boils.

While the soup is cooking cut the top and scrape the inside of your mini pumpkins.
I slit the inside with a small sharp knife and scraped with a spoon.

When ready blend with hand blender and pour into mini pumpkins and garnish.

I had more left over to fill a few more mini pumpkins, but if you are serving it in a bowl it will yield even more servings.

Pumpkin🎃 Squash Soup🍵 – Full Version

Pumpkin🎃 Squash Soup🍵 – Short Version

Not as hard as we think it is to cut and peel pumpkins:

Here are some similar soups:

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