Seminole Pumpkin Squash Soup
2015-10-27 08:39:20
Easy delicious soup
Ingredients
- 16 oz Seminole Pumpkin 1 large can chicken stock 2 TB butter 1 large onion (chopped) 2 cloves garlic (chopped) 8 oz mushrooms (chopped) 2 carrots (chopped) 2 celery stalks (chopped) 1 bay leaf
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
- 1-cup sour cream
- 4 slices bacon fried and broken into bits
Instructions
- First roast pumpkin. Cut pumpkin in half and remove seeds and stringy pulp. Place cut side down on baking sheet and cook 350 degrees in oven for 30 min. or until fork tender. Spoon out of shell and use in recipe.
- In a skillet, sauté onions, garlic, celery and mushrooms in butter. Add to a large soup pot; add chicken broth, Seminole Pumpkin, carrots, bay leaf, salt and pepper. Bring to a boil then simmer uncovered for fifteen to twenty minutes. Blend with a hand blender until smooth. Top with a dollop of sour cream, scallions and bacon bits and serve.
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