Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 350°F. Slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan. Bake for 45-60 minutes, or until tender. During cooking, add hot water to the pan as needed to prevent from burning. While the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft. Be careful not to burn the onions. Remove the pumpkin and squash from the oven and cool until easy to handle. Scoop out the meat from the roasted pumpkin and squash and add to the cooked onions. Add the stock and bring to a simmer. Puree the soup in small batches in a blender or food processor, then return it to the pot. Add the cream and reheat (do not bring back to boil or simmer). If the soup is too thick, add more stock until the desired consistency is reached. Season with the salt, sugar substitute, nutmeg and cayenne pepper.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Deep green Styrian oil — soups, salads, ice cream drizzle
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Deep green Styrian oil — soups, salads, ice cream drizzle
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces