Though, once December came, this yummy soup disappeared off the menu. So I thought to myself, "How hard could this soup be to make?" So I decided to try it. I did a bit of research and discovered the ingredients on the Panera website of menu items. Then I set out to recreate the magic.
I used a fresh pumpkin, cleaned and then baked at 275∘ F till tender to the touch.
Puree pumpkin in processor and set aside.
I then peeled, and chopped
1 medium onion
4 carrots peeled and chopped
2 apples peeled & chopped
3 cups cooked pureed pumpkin
1 1/2 cup vegetable broth
I brought to a boil and cooked till tender. Transfer the veggies to a processor or blender and blend on high/puree or use an immersion blender.
Return puree to the pot. Add 3 Tablespoons coconut oil
salt and pepper
2 Tablespoons honey
1/2 tsp curry powder
1/4 tsp cinnamon
Roasted pumpkin seeds for garnish
Taste and add more salt, pepper, curry or cream as needed. Bring back to boil then serve in warm bowls adding toasted pumpkin seeds on top for texture. This soup was so simplistic using basic products. You could use frozen squash or canned pumpkin but the flavor will vary and may not be as bright as fresh butternut squash and pumpkin.
"When the Lord starts out to make an oak tree, He takes 100 years to do it, but He can make pumpkin in 90 days. More or less life is like that. We must choose whether we desire to become an oak tree or a pumpkin."
-Sterling W. Sill
