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Creamy Pumpernut Soup

This Creamy Pumpernut Soup is filled with the fresh flavors of fall & a few special seasonal ingredients that make this the best soup for fall!

Scale

Ingredients

Instructions

  1. First, roast your diced pumpkin & squash with a sprinkle of salt & pepper for 15 minutes, or until tender, at 400 degrees fahrenheit.
  2. Melt the 2 tablespoons of butter & mix in 2 tablespoons of flour in a large pot over medium heat.
  3. When the butter flour begins to bubble add 2 cups of vegetable broth, 1/4th cup of fresh apple cider, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 pinch nutmeg, 1/8 teaspoon pumpkin pie spice, 1/4 teaspoon cinnamon, & bring to a boil.
  4. Add your roasted pumpkin & squash to the soup & let simmer for 5 minutes at medium heat.
  5. Then purée the soup really well at medium low heat. (*1 & *2)
  6. Turn your heat down to low, add 1/4 cup half & half, & let simmer for 5 minutes. (*4)
  7. Serve hot with 1/2 cup of cooked sweet potato gnocchi per bowl & a hearty sprinkle of apple smoked cheddar.

Notes

Nutrition

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