Most people seem to be over the whole pumpkin thing by the end of October. They’re tired of pumpkin spice lattes. They have had their fill of pumpkin muffins, pancakes and quick breads.
Me? I’m just getting started. Since pumpkins can keep for many months in a cool, dry place I stock up on the iconic fall vegetable and continue to use the fleshy squash in my kitchen throughout the winter.
This creamy simple soup is perfect for a light lunch. Pair it with a grilled cheese and it is even substantial enough for dinner.
Let’s get started, shall we?
Grab a medium sized acorn squash and a pie pumpkin and cut them down the middle.
Scoop out the seeds, place them in a glass dish, dot them with butter, sprinkle with salt and throw them into a 400 degree oven.
Roast them for about an hour, or until soft enough to scoop the flesh out of the skin.
Once cool, scoop them out and set aside.
Next, cut some bacon into small pieces and cook on medium until crispy. Everything is better with bacon, right?
Set bacon aside, but leave the grease in the pan.
I sent my daughter out to collect some fresh parsley from our otherwise desolate garden. The hardy herb is still going strong even now in a Missouri December.
Next, chop up an onion, a quarter cup of parsley and a bulb of garlic.
Cook until translucent in the reserved bacon grease.
Next, add 1/2 teaspoon ground ginger, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper and the roasted pumpkin and squash.
Add in 32 ounces of chicken broth. Put lid on and simmer on low for 30 minutes.
After simmering, put it into your blender and blend until creamy. You can also use an immersion blender if you have one.
Next add in 10 ounces heavy cream.
Stir it up and then serve it up! Add bacon and parsley. MMMMMM.