Here are the two soup recipes I posted last Spring and one more great recipe I found for pumpkin soup (or any winter squash soup).

JANNINE’S PUMPKIN SOUP

INGREDIENTS:
About 10 lbs of pumpkin or winter squash
Chicken broth or vegetable broth or water
1 can Coconut milk (whole or  lite)
fresh grated ginger
honey to taste

Cut, quarter and clean out your squash of seeds and stringy stuff.  Put oil on exposed edges and put face down on foil lined cookie sheet and place foil on top so it doesn’t dry out. Cook at 350 degrees for 30-45 minutes until soft when pierced by fork. Scoop out and place in a big soup pot and add 8-10 cups of either water, OR chicken broth OR vegetable broth-your preference. Then take a mixer or one of those hand held  blender wands and mix till smooth. Heat and add the can of coconut milk, some fresh grated ginger (peel first) and honey to taste. Do not boil. Yummy!

Here is another pumpkin soup recipe that I got from my friends Caleb and Genevieve. It’s really yummy too.

SPICED PUMPKIN SOUP
½ tsp fresh grated ginger
½ tsp cumin
2 cloves minced garlic
1 cup chopped onion
1½ cups apple cider
⅓ cup bourbon
¼ cup maple syrup
2 lbs cooked FRESH pumpkin (this is about 4 lbs before cooking)
1 can chicken broth or 2 cups veggie broth or water
2 cups milk
1 TLB flour
1 tsp salt
black pepper to taste
sour cream
3TLB chopped parsley or cilantro

Saute onions, ginger, cumin, and garlic 5 minutes or until lightly brown. Stir in apple cider, bourbon, syrup, pumpkin, and broth. Bring to boil and simmer 10 minutes. Take out mixture and puree in blender in batches until all blended or use (“magic wand” to puree right in pot) Return pureed mixture to pot and add milk, flour, salt, and pepper. Cook till just heated (do not boil) stirring occasionally.
Serve with dollop of sour cream and sprinkle parsley if desired. For vegetarians, leave out dairy and replace milk with coconut milk, chicken broth with veggie broth.

Bobby Flay’s Mesa Grill’s Pumpkin Soup with Cinnamon Crème and Roasted Pumpkin Seeds
Serves: 6-8

Pumpkin Soup
4 cups enriched chicken stock or low sodium canned chicken broth or vegetable broth
3 cups pumpkin puree (not flavored pie filling)
1 teaspoon ground Mexican cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 tablespoons maple syrup
2 teaspoons chipotle puree NOTE: Canned chipotle peppers in adobo are available at Latino or gourmet markets or from Kitchen Market, 218 Eighth Avenue, New York, NY 10011, 212-243 4433, which has a mail-order list. To make chipotle purée, process canned chipotles in a blender or food processor, along with a little of their liquid.
3/4 cup crème fraiche
Salt and freshly ground pepper
Roasted pumpkin seeds (recipe below)

1. Bring 3 cups of the stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 teaspoon of the cinnamon, ginger, allspice, nutmeg, honey and chipotle puree. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Add more stock, if the soup is too thick.

2. Remove from the heat and whisk in 1/4 cup of the crème fraiche and season with salt and pepper to taste.

3. Mix together the remaining crème fraiche and 1 teaspoon cinnamon until combined.

4. Ladle the soup into four bowls; drizzle with the cinnamon crema and sprinkle with roasted pumpkin seeds.

Roasted Pumpkin Seeds (Use regular size pumpkin seeds-giant pumpkin seeds are too thick) Makes 1 cup

1 cup raw pumpkin seeds
2 tablespoons vegetable oil
Kosher salt

1. Preheat the oven to 350º F.

2. Toss the seeds with the oil and season with salt to taste. Spread the seeds evenly on a baking sheets and bake for 25-30 minutes, tossing occasionally, until they are lightly golden brown and crisp. Let cool. Can be made 2 days in advance and stored in an airtight container.