This soup is the best thing that’s ever happened to me. In the fall. Besides Beau proposing. But after that…yes, probably.Tonight I was looking at the beauty of my golden cup pumpkin and thinking…if that thing tastes as gorgeous as it looks, I could make some pretty handsome soup. I looked up a recipe online. I really don’t like spicy butternut bisque so I wanted something a bit sweeter. I found a recipe to go off of and then made my own concoction.
- 1 medium golden cup pumpkin. (this is essential. It was nothing like a spice pumpkin. It smelled like a melon or a cucumber and tasted sweet like acorn squash but better.)
- 1 apple
- 1/3 onion
- 2 large garlic cloves
- olive oil for roasting
- 2 cups chicken broth
- 2 teaspoons brown sugar
- 1 teaspoon pumpkin pie spice
Just cut up the pumpkin (you can peel it or wait until after it’s roasted to peel), cut up and peel the apple, and cut up the onion. Roast the pumpkin, apple, garlic, and onion with olive oil, salt and pepper. After roasting peel the pumpkin and then put everything into a pot with 2 cups (or so) of chicken broth. Use a hand held mixer to mix it up to your desired consistency. Then add brown sugar and pumpkin pie spice until it’s perfect.
I AM IN HEAVEN. This stuff is to DIE FOR! Beau and I decided you could easily add some ceyenne pepper or cumin or paprika to give it a little more depth and spice, but it was just right for me!
I also made some homemade bread sticks. 2nd trimester cooking is always so fabulous! I NEVER cook as much as I do when that nesting instinct and boost of energy kicks in. It’s ridiculous…and awesome. I could have a whole cooking blog for all the goodies I cook…but it would only last 3 months!