Hooligan Pumpkin Soup

I should admit that I have never made soup with Hooligan Pumpkins! Every week I write these recipes before we actually get the CSA bag but most of them I have an idea of what I'm doing :) But I'm excited to create something new.  Maybe you know what you're doing- if that's the case you can use this as a guideline. I got a few different ideas by checking out some recipes online.  Here we go...

This recipe is for 2 pumpkin bowls, if we can more pumpkins you can increase the recipe by the correct proportions.  

With the other great veggies we are getting, I'm planning a roasted beet and kale salad.

What you'll use from your bag:
Hooligan Pumpkins (2)
Garlic (1-2 cloves)
Onion (1/4 of a small onion, chopped)

What else you'll need:
Butternut Squash (about 1lb)
Veg Broth or Water (2.5 cups)
Butter (vegan)
Sugar
Thyme (fresh, 1 sprig)
Salt
Almond Milk (2 Tbs, optional)
Croutons or Pumpkin Seeds (optional, garnish)

First, Prepare:

• Cut the top of the pumpkins and remove the insides
• Sprinkle insides with a little sugar & salt
• Put pumpkins and their tops on a baking sheet and roast for about 30 minutes at 400 degrees
• Peel and Cut the Squash in about 1 inch pieces/cubes

Next, Make the Soup:

• In a saucepan, melt 2-3 Tbs. of butter. Add the onion and garlic and thyme of the sprig and saute for 3 minutes or so (until onion is tender)
• Put your cut up squash in the saucepan, stir to combine and cook for about 5 minutes- sprinkle with salt
• Add 2.5 cups of Water or Veg Broth. 
• Reduce heat & simmer for about 15 minutes until squash is tender

Then, Puree & Serve:

• With an immersion blender (if you have one) puree the soup to smooth. If you don't have one you can transfer the mixture to a blender or mash with a hand masher for a chunkier consistency. 
• Stir in the Almond Milk if using
• Gently scoop the soup mixture into the pumpkins
• Garnish with croutons or pumpkin seeds & serve

Happy Eating!

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