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!
2 Cups Diced Pumpkin
1 Cup Diced Butternut Squash
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Vegetable Broth
1/4 Cup Fresh Apple Cider
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1 Pinch Nutmeg
1/8 Teaspoon Pumpkin Pie Spice
1/4 Teaspoon Cinnamon
1/4 Cup Half & Half
1 & 1/2 Cups Cooked Mini Sweet Potato Gnocchi (*1)
Apple Smoked Cheddar – shredded for topping
First, roast your diced pumpkin & squash with a sprinkle of salt & pepper for 15 minutes, or until tender, at 400 degrees fahrenheit.
Melt the 2 tablespoons of butter & mix in 2 tablespoons of flour in a large pot over medium heat.
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.
Add your roasted pumpkin & squash to the soup & let simmer for 5 minutes at medium heat.
Then purée the soup really well at medium low heat. (*1 & *2)
Turn your heat down to low, add 1/4 cup half & half, & let simmer for 5 minutes. (*4)
Serve hot with 1/2 cup of cooked sweet potato gnocchi per bowl & a hearty sprinkle of apple smoked cheddar.
*1. The easiest way to do this is to make the gnocchi first & set it to the side before cooking the soup. For this soup I do a half recipe of sweet potato gnocchi & have leftovers: http://domesticallyblissful.com/sweet-potato-gnocchi-with-gouda-cheese-sauce/
*2. You want to purée the soup well so that it isn’t fibrous.
*3. The easiest way is with a hand blender.
*4. The longer the soup simmers the better the flavor.