Go Back

Pumpkin Autumn Harvest Soup

Print Recipe
Servings: 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.
Canning Notes
  • 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.