Carve tops off small pumpkins, clean insides well & baste with canola oil, salt & pepper well. Roast for 30 Minutes until tender…You can cook the seeds from large pumpkin at the same time.
Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Place cleaned & dried seeds on a pam coated baking sheet & bake at 400 for 10-12 minutes or until done! Save for Garnish. Place pumpkin on a separate baking sheet, drizzle with olive oil, and season with sea salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice. Watch your timer for these three separate things;)
In a stockpot over medium heat, melt butter and sauté onion, apple, carrot, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
Divide soup among 2 or 4 pumpkin bowls and serve immediately. If serving only two - you'll have leftovers!
Happy Fall! ENJOY!
It's the start of Fall...and baking breads, pies, stuffed baked, cinnamon caramel nut apples ~ or anything for that matter has always been a huge part of mine.
This dish is one of my favorite comfort foods! It's packed with flavor, vitamins and fiber rich. If you must - add a loaf of crusty Italian bread - and dinner is done.
Oh my goodness yummy & perfect meal any time of year! Once you make this batch of soup and freeze the rest for later...you'll have an easy, pull-out-of-the-freezer meal. Just add some soup pasta and a side salad & done!
You might want to try throwing in some cooked escarole or little baby meatballs, top with some Parmesan or Romano cheese for extra goodness!
This is how we do it in the "D" House!
1 Whole Chicken
1 1/2 Gallons of Water
6 Whole Potatoes – Cut into 1” pieces
8 Carrots – Cut into wheels
6 Stalks of Celery – Chopped & the leaves are good too
2 Large Onions
Salt, Pepper, Garlic Powder – to taste
1 Tbs. Chicken Soup Base (Powdered) or Liquid Chicken Broth
3 Bay Leaves
Put your chicken in a large stock or soup pot. Mine is a 14 quart size pot, but it is a little on the big size for the job. An 8 or 10 quart stock pot would most likely work just fine.