Happy Fall! Thanksgiving is right around the corner, and I’m finally getting around to sharing my soup recipe! I tried this out for the first time this year, and loved it! I’m going to be making it again next week to serve with our Thanksgiving dinner, and I am so excited to share it with everyone.
Remember the stock made from pumpkin guts? That’s the base of the soup! Told ya it would come in handy! If you need the recipe for the stock, you can find it here!
https://thecookingcactus.blog/2019/11/11/roasted-pumpkin-seeds-and-pumpkin-stock/
For this soup, you’ll need a crockpot and a blender. It takes some time to cook, so make sure you start this with enough time before you want to serve!
As always, if you have any questions don’t hesitate to ask!
Ingredients
- 4 cups of pumpkin stock
- 1 cup water
- 2 carrots, peeled and sliced
- 1 butternut squash, peeled and cubed
- 1 small red onion, diced
- 3 cloves garlic
- Heavy cream
- Salt
- Pepper
- Nutmeg
- Thyme
Recipe
In your crockpot, add the pumpkin stock, water, carrots, butternut squash, onion and garlic. Add a few dashes of the spices, and then cook on high for 5 hours. Feel free to stir every hour or so.
When the 5 hours is finished, transfer the soup into your blender and blend until smooth. This may take a few batches to get all of the soup blended.
Transfer the blended soup back into the crockpot, add about 1/2 to 1 cup of the heavy cream (depending on how creamy you want it) and stir together. Add some more salt and pepper to taste, and cook on low for another 30 minutes.
Transfer to a bowl, top with the roasted pumpkin seeds (if you have any!) and enjoy!
There you have it! A creamy fall soup that you’ll love and want to make over and over again.
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The Cooking Cactus 