One more pumpkin soup recipe for you to try. This one I would suggest carving out cooking pumpkins and serving the soup in it. This would make a lovely dish for American Thanksgiving dinner. This is another super easy and filling soup that is also not going take up very much of your time. If you are making this for a dinner party, you can very easily make a few days ahead of time. Store in an airtight container then reheat on low medium when ready to use. The original recipe can be found in Country Living website.
Ingredients:
2 15 ounce cans pumpkin puree (not pie filling)
5 1/3 cups of chicken bouillon or 43.5 ounces of chicken broth
1 1/3 cups of white grape juice
1/3 cup peanut butter, creamy
2 Tablespoons minced garlic
2 Tablespoons minced fresh ginger, or ¼ teaspoon dried ground ginger
3 Tablespoons chopped green onions
½ teaspoon cayenne pepper
½ tablespoon lime juice
Directions:
Combine pumpkin puree, chicken broth, and pear nectar, in a large soup pot.
Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes
Transfer one cup of pumpkin mixture to a food processor, add peanut butter and mix until smooth.
Return to pot and add remaining ingredients, simmer for 5 minutes before serving.
Garnish with either pumpkin seeds or chives.
To serve in a pumpkin:
Preheat oven to 375°F
Clean a cooking pumpkin, removing all pulp and seeds.
Place pumpkins on a baking sheet lined with foil
Bake for 45 minutes with top on. Allow to cool before adding soup
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