Fall

Pumpkin and Squash Soup

by:
October 16, 2015
Photo by Beth Reed
Author Notes

This soup is the perfect way to get your Thanksgiving dinner started. Serve in mini carved out pumpkins for an extra holiday flare! —Beth Reed

  • Serves 4
Ingredients
  • Preparing the Veggies
  • 1 Delicata squash
  • 4 ounces Pumpkin puree
  • 1 handful Baby tomatoes
  • 3 Cloves of garlic
  • 1/4 cup Mushroom broth
  • 1/4 cup Almond milk
  • 1/2 tablespoon White miso
  • 1 dash Cinnamon
  • 1 dash Garlic powder
  • 1 dash Onion Powder
  • Gluten Free Chunky Breadcrumbs
  • 1/2 Loaf day old bread
  • 4 tablespoons Olive Oil
  • 1 pinch Salt
  • 1 pinch Thyme
In This Recipe
Directions
  1. Preparing the Veggies
  2. Cut the squash in half lengthwise
  3. Take the seeds out, save for compost or roasting
  4. Sprinkle cinnamon on each half and drizzle with olive oil
  5. Roast for 35 minutes at 400 degrees F
  6. After 20 minutes, add the baby tomatoes and whole garlic cloves inside the squash halves for the rest of the roasting
  7. After roasting, scoop out the middle and place in a blender with the tomatoes and garlic, taken out of of its skin
  8. Roughly chop the skins of the squash and throw in the blender as well
  9. Add the rest of the ingredients and blend until creamy and smooth, If still chunky, add a splash of warm water
  1. Gluten Free Chunky Breadcrumbs
  2. Rough chop day old gluten free bread
  3. Add bread to a mixing bowl
  4. Toss the bread with the olive oil, salt and thyme
  5. Bake for 12 minutes
  6. Serve a small handful of pieces over each bowl of soup

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