Now that fall colors are showing and all forms of squash and pumpkins are showing up at the farmers market, we wanted to share this yummy fall recipe. If pumpkin is not available, this is easily substituted with butternut squash. We hope you enjoy this!
Ingredients:
3 small fairy tale pumpkins (or 2 lbs of pumpkin purée)
Olive oil (for drizzling)
Salt and pepper (to taste)
¼ cup garlic, chopped
¼ cup yellow onion, chopped
3 cups broth of choice (our favorite: Taking Stock Chicken Bone Broth)
3 tablespoons K-Mama Spicy Gluten-Free Sauce
Sour cream (optional, for topping)
Extra K-Mama Sauce (for garnish)
Instructions:
1. Prepare the Pumpkin:
Preheat your oven to 375°F.
Cut the pumpkins in half, remove seeds, and slice.
Place the pumpkin slices on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast in the oven for about an hour, or until the edges are browned and the inside is soft.
2. Cool and Prep the Pumpkin:
Once the pumpkin is cooked remove from the oven and allow it to cool.
Peel off the skin (or scoop the flesh out) and set aside.
3. Sauté Garlic and Onion:
In a large pot, sauté the chopped garlic and onion in olive oil until soft and fragrant.
4. Combine and Simmer:
Add 3 cups of broth to the pot and stir.
Then, add the scooped pumpkin into the broth mixture.
Stir in 3 tablespoons of K-Mama Spicy Gluten-Free Sauce for that perfect kick of flavor.
5. Blend:
Using an immersion blender (or transfer to a regular blender), blend the soup until you reach your desired consistency—smooth or slightly chunky, depending on your preference.
6. Serve:
Ladle the soup into bowls, and top with a dollop of sour cream for a cool contrast, or drizzle extra K-Mama Sauce for a spicy finish.
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