Ingredients
- 2 Sweet Dumpling Squash or 3 to 4 cups fresh or canned Pumpkin Puree
- 2 quarts Chicken Broth or Chicken Stock (Regular or Sodium Free)
- 1 cup Cream or Skim Milk
- 1 sprig Rosemary
- 1 Bay Leaf
- 1 teaspoon Ginger fresh
- 1/2 teaspoon Ground cloves
- 1/2 teaspoon Allspice ground
- 1/2 teaspoon Ground Cinnamon
- Salt and White Pepper to taste
Directions
Preheat the oven to 375 degrees F. Wash and dry the squashes; cut in half lengthwise Remove seeds and fibers. Place squash halves, cut side up, on a baking sheet. Roast until tender, about 1 hour. Remove from oven and, when cool enough to handle, scoop out the pulp and set aside. You should have about 3½ to 4 cups pulp. In a large soup pot or stockpot, thoroughly combine the chicken stock and squash pulp. Stir in the heavy cream or skim milk, rosemary, bay leaf and ginger. Cook about ½ hour over medium heat to allow flavors to develop. If a thicker consistency is desired, simmer about 15 to 20 minutes longer or until desired consistency is reached. Season the soup with ground cloves, allspice, and cinnamon.
Reviews
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- Sweet Dumpling Squash Soup
- eatmorchikin
- Nov 02, 2010
- I love squash soups but was unimpressed with this one. I made it as written. It's thin, and the taste of cloves & ginger are too strong. There are so many delicious squash soup recipes out there, but this one missed the mark for me.
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