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Winter Pumpkin Soup Recipe

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This recipe for Winter Pumpkin Soup is from The Chadwick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large onion, chopped
1/2 a head of garlic, chopped
1 large carrot, chopped
2 cups frozen pumpkin or butternut squash, cubed 2 inch
5 medium russet potatoes, cubed 1 inch
2 T olive oil
1/4 cup bacon fat
2 t cumin
2 t oregano
2 t smoked paprika
1/4 t cayenne pepper
64 oz. chicken stock
1 can cannellini beans (white kidney), or white navy beans
1 1/2 c. vermouth
1 bunch kale
Directions:
Directions:
In a large soup pot, sauté onion in olive oil for 5 min. Add garlic and carrot, sauté for 5 more min. Add bacon fat and pumpkin. Stir until pumpkin has begun to thaw. Stir in potato and spices. Cook for 5 min. Add chicken stock and cannellini beans. Bring to a boil. Reduce heat to a medium simmer. Add vermouth. Cook for 25 min. Add shredded kale. Continue cooking for 20 min. Salt and Pepper to taste. Add more chicken stock if needed.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Around Halloween I love to get several pie pumpkins. Some of them I cook and puree for pumpkin pies and others I slice into sections, cut off the skin and freeze raw. This is the pumpkin I use for this recipe. I've never seen cubed pumpkin in the grocery store. So if you don't want to cube and freeze pumpkin in October, you can always substitute butternut squash. If the squash isn't frozen add it at the same time as the potatoes.

 

 

 

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