Pumpkin Autumn Harvest Soup
Print RecipeServings: 8 people
Do you want Trader Autumnal Harvest Soup but homemade, you are in the right spot!
Ingredients
- 1 acorn squash
- 2 butternut squash
- 1 large sweet onion
- 3 large sweet potatoes
- 2 28 oz canned of tomatoes
- 2 cups of pumpkin puree
- 8 cups of chicken stock
- 5 fresh sage leaves
- Maple syrup
- 2 gala apples
- 5 medium carrots diced
- 6 cloves of garlic minced
- 4 Tablespoons unsalted butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- Salt & Pepper to taste
Instructions
- Preheat oven to 400° F.
- Cut all squash in half. With a spoon, remove the seeds. Using a basting brush, brush the inside of the squash with maple syrup.
- Place the squash cut side down on a baking sheet. Roast for 45 minutes, or until squash is soft (use the back of the knife to test softness).
- Remove squash from oven and allow to cool. Once cooled, peel the skins from the squash.
- Over medium-high heat add butter. Heat the butter. Saute onion, carrots, potatoes, and apples for 5 minutes or until soft. Add garlic and continue to saute for 1 minute.
- Add squash, broth, tomatoes, pumpkin. Season with cinnamon and paprika, sage, salt and pepper.
- Bring soup to a shimmer. Turn the heat to low, and continue to cook for 2 hours.
- Remove from heat and serve.
Notes
- Do not leave the bamboo spatula in the soup, will get too hot and crack the bamboo.
- I noticed that it needed more liquid it was too thick. Instead of using 6 cups of broth, I would use 8 cups.
- The danger zone rule is any food (cold or hot) should not be left out at room temperature between 40° F to 140° F for more than 2 hours.
- Make sure that all jars are cooked in the oven at 350° F for 10 minutes.
- The lids and bands are sterilized in a small pot that is boiling for 10 minutes.
- If lids, bands or jars are cracked toss, DO NOT USE.