My tree is decorated, my wreath is hanging on my front door, and the only thing missing is the freshly baked smell of cookies in my oven. However, this time of year is not just about sweets–it is also about yummy and delicious soups!
I had some extra time on Saturday afternoon, so I used it cooking up some different soups, as well as a gluten and corn-free mac and cheese! For the soup, I used a pumpkin I had from my fall decorations; this is a great way to give them a second life, instead of just throwing them away.
- Half of a fresh pumpkin
- A whole acorn squash
- 3 C. chicken stock (or even water if you would like)
- ¼ C. of Greek yogurt
- ¼ C olive oil
- 1 white onion
- 5 garlic cloves
- ½ C. fennel
- 1 tbsp kosher salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp cumin
- Cut both the squash and pumpkin in half and place in the oven at 350 degrees for 1 hour, or until you can easily peel the skin..)
- Remove from oven and cool. Peel & puree.
- Saute the following: olive oil, onion, garlic cloves, fennel, salt, nutmeg, cinnamon and cumin.
- Add in the pumpkin and squash puree.
- Next, add: 3 C. chicken stock (or even water if you would like).
- Allow soup to come to a boil, then place the lid on and set the heat to low so the soup is on simmer. Let the soup simmer for about 40-45 min.
- Add in ¼ C. of Greek yogurt.
- Blend with an emulsifier and serve! Toasted walnuts and cranberries are good on top.
Do you have any favorite ways to use pumpkins, squash, or other gourds after they have served as decorations? Let me know in the comments, or send me a direct message with your thoughts, ideas, or requests!
Enjoy this recipe and this yummy dinner during the holiday season!