I have a confession.
I have never eaten anything pumpkin.
Now, don't get me wrong. I love pumpkins. I pick pumpkins. I decorate pumpkins. But I have never cooked with pumpkin or eaten it.
That is, until now.
While watching a recent episode of Ina Garten on The Barefoot Contessa (love her!!), she made a soup with butternut squash and pumpkin.
Here is the recipe.
Winter Squash Soup
• 2 tablespoons unsalted butter
• 1 tablespoon good olive oil
• 2 cups chopped yellow onions (2 onions)
• 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
• 1 1/2 pounds butternut squash, peeled and cut in chunks
• 3 cups homemade chicken stock or canned broth
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup half - and - half
Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired. Don't dad's butternut squash look lovely?!This soup was so delicious and easy to make.
Some adjustments I made to the recipe:
* I did not have half and half so I used a bit of warm milk at the end.
* I added some grated nutmeg.
* I did not cook this soup on medium low. I cooked the soup on medium for about 25 minutes.
* I used an immersion blender instead of a food mill and left half the soup a bit chunky.
Can't wait to make this soup again.
And, I am no longer a pumpkin virgin!