With a few pumpkins still sitting on our porch and the cold weather officially here, I needed to make use of the pumpkins before they over ripened or went bad. While looking for an onion based soup, I ran across this Pumpkin Soup in Twelve Months of Monastery Soups. I like that it’s economical. The taste reminded me a bit of potato soup while not as strong tasting as I would have expected. I actually used a butternut squash instead of a pumpkin because my butternut squash was going bad.
Two more notes – the original recipe called for using 6 cups of water. I chose to substitute chicken stock for 4 cups to increase the nutrition. I also sauteed the carrots, onion, and garlic before starting the soup. The original recipe did not.
Adapted from Twelve Months of Monastery Soups