Fall Favorite Pumpkin Soup

"Pumpkin is associated with everything in autumn, from the décor to the food. However, it is rare if pumpkin makes an appearance on the Thanksgiving table in any other form besides pumpkin pie. Mix up your thanksgiving dinner by putting pumpkin somewhere you wouldn't normally find it. Pumpkin soup might be something your guests would ever expect. Have some fun in how you server Pumpkin Soup You can serve the soup in bowls like normal people...or get have some fun and serve it in hollowed-out pumpkins of whatever size you'd like. Teeny tiny ones would be darling. But teeny tiny ones aren't big enough for a decent serving size. This will be a dinner option your guests will not forget!"

"How to make Pumpkin Soup Ingredients 2 (3- to 3 1/2-pound) whole orange pumpkins (such as Hokkaido) 1 1/2 cups dry white wine 2 teaspoons canola oil 1 cup raw pepitas 2 1/4 teaspoons fine sea salt, divided 3/4 cup plus 2 tablespoons unsalted butter (7 ounces) 3 1/2 cups water"

"Preheat oven to 450°F. Line a large baking sheet with aluminum foil. Place whole pumpkins on baking sheet. Bake in oven for about 45 minutes. Meanwhile, pour wine into a small saucepan. Bring to a boil over medium-high. Boil, without stirring, until wine has reduced by about half, about 10 minutes. Keep warm and set aside. Heat oil in a small skillet over medium-high. Add pepitas, and cook, stirring often, until seeds are puffed, about 4 minutes. Transfer to a plate lined with paper towels, and sprinkle with 1/4 teaspoon salt set aside. In the same skillet, melt 7 tablespoons butter. Cook, stirring often, until butter browns, about 6 minutes. Remove skin and stems from baked pumpkins and cut them in half. Scoop out and discard seeds. Working in batches if necessary, combine pumpkin, 3 ½ cups water, and the remaining 7 tablespoons butter in a blender. Process until smooth and transfer mixture to a large bowl. Stir in reduced wine and remaining 2 teaspoo"

Pumpkin can be used beyond pie by serving it as a savory soup, either in bowls or creatively in hollowed pumpkins for memorable presentation. Ingredients include whole orange pumpkins, dry white wine, canola oil, raw pepitas, fine sea salt, unsalted butter, and water. Whole pumpkins are roasted, wine is reduced, pepitas are toasted and salted, and butter is browned for depth of flavor. Pumpkin flesh is pureed with water and butter until smooth, then combined with the reduced wine and salt to create a rich, nutty, caramelized soup suitable for Thanksgiving.

Read at Alternative Medicine Magazine