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Pumpkin Autumn Harvest Soup

Print Recipe
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Servings: 8 people
This is a wonderful Autumnal Harvest Soup and makes plenty to serve a large family, or enough to put some in the freezer for a cold snowy winter!

Equipment

  • Large Dutch oven or pot
  • Large baking sheet

Ingredients

  • 1 Acorn squash
  • 2 Butternut squash
  • 2 Tablespoons Maple syrup
  • 4 Tablespoons Unsalted butter
  • 1 Large sweet onion peeled and diced
  • 3 Large sweet potatoes peeled and diced
  • 5 Medium carrots diced
  • 2 Gala apples peeled, cored and diced
  • 6 cloves Garlic minced
  • 2 cans Tomatoes 28 ounce each, whole or crushed
  • 2 cups Pumpkin puree
  • 8 cups Chicken stock
  • 5 Fresh sage leaves chopped
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon Cinnamon
  • Salt & Pepper to taste

Instructions

  • Preheat oven to 400° F. Lightly spray the baking sheet with nonstick spray.
  • Cut the acorn and butternut squash in half. With a spoon, remove the seeds and discard. Using a basting brush, brush the inside of the squash with the maple syrup.
  • Place the squash cut side down on the 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 to the Dutch oven or pot. Heat the butter. Sauté onion, carrots, potatoes, and apples for 5 minutes or until soft. Add garlic and continue to saute for 1 minute.
  • Add squash, stock, tomatoes, pumpkin. Season with cinnamon and paprika, sage, salt and pepper.
  • Bring soup to a simmer. Turn the heat to low, and continue to cook for 2 hours.
  • Remove from heat and serve.

Notes

  • If the soup seems too thick as it is simmering, you can add up to 2 additional cups of stock to thin it down.
  • Once the soup is done cooking, you should cool it down as quickly as possible. To do this, you can fill the sink with water and ice and place the pot into the sink to chill it quickly. 
  • This soup can be process canned in jars to preserve for later use, or frozen in freezer safe containers .