pumpkin soup 354 x 266

"What's for Dinner, Honey?"

Pumpkin soup. It just screams fall, doesn't it? Try this recipe- it's a little spicy, and a little sweet-hot.  Just like you :)

Robert's Bloomy Rinds Pumpkin Soup

Redhead Betty would bathe in this soup if it was legal. 

2 sugar pumpkins {ask to make sure you have the right kind}
1 butternut squash
brown sugar
allspice
fresh apple cider
honey
3 oz butter
curry powder
Siracha sauce
salt and pepper
chicken broth

Slice the pumpkin and squash open and remove the seeds. Season the insides with a little brown sugar and allspice, place skin side up in a shallow pan and roast at 350 degrees until soft. Scoop out the flesh and blend until frothy with a little apple cider, the cream, a touch of siracha sauce, honey, the butter, a pinch of curry and the salt and pepper. You can add a bit of chicken broth to make it your desired consistency.

Save the seeds of the pumpkin and toast with cumin and paprika. Top the soup with the seeds or a drizzle of reduced apple cider.