Sweet Dumpling Squash Soup
By Melissa’s Corporate Chefs

  • 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.