Pumpkin Soup

This soup is great on chilly Fall days. It is reminiscent of pumpkin pie, but with a slight kick to it. I like to serve it with a grilled cheese sandwich. The recipe makes about 10 cups and takes 2 hours.

You will need:

• (1) 4-5 lb. cooking (sugar, pie) pumpkin 
• 4 tbsp butter
• 2 medium onions, chopped
• 3 cloved garlic, minced
• 1 tsp paprika
• 1/2 tsp ground cumin
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 large Granny Smith apple, cored and chopped
• 4 cups chicken broth
• 1 cup water
• 1 1/2 cups Half & Half (or 1 cup milk and 1/2 cup cream)
• Misc: cookie sheet, aluminum foil, blender, saucepan

Directions:
1. Cut pumpkin in half. Scoop out seeds and stringy goop (keep the seeds for roasting!). Lie pumpkins face down on foil covered cookie sheet (it makes clean up really easy). Bake at 350 degrees F for about 1 hour (until softened).

2. When pumpkin is cooked, remove from oven and set aside to cool. Once it has cooled, use a spoon and scoop out the insides.

3. Over medium heat, melt butter in saucepan. Add in garlic and onions and cook until softened. Stir in cumin and paprika.Cook for an additional minute.
4. Add in the broth, water, pumpkin, and chopped apple. Mix together and bring mixture to a boil.

5. Once the mixture is boiling, reduce heat and cover. Simmer 20 minutes, or until apples are cooked.
6. Place mixture in blender. I found it easier to blend a quarter of the batch at a time. Blend soup until smooth.

7. Once the soup has been blended, place it back in the saucepan over low heat. Slowly had the Half & Half (or milk and cream). Taste test and adjust seasonings.