Cooking Without Limits

pumpkin soup

Better pumpkin soup in the world. You can see the pumpkins that I used in the photos.I was so surprised that are so good. I don’t know the name of this type of pumpkin, but it is so good.

pumpkin soup

pumpkin soup


– 5 tablespoons unsalted butter

– 3  pumpkins , halved and seeded

– salt and freshly ground pepper

– 1 medium onion, chopped

– 3 cloves garlic, minced

– 1 teaspoon turmeric

– 1/4 teaspoon freshly grated nutmeg

– 8 cups chicken or vegetable stock

pumpkin soup


Preheat oven to 375 degrees. Line one baking sheet with parchment paper. Coat it with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of pumpkins generously with salt; place cut-side down on sheet. Roast until tender, 30 to 45 minutes.

Meanwhile, melt remaining 4 tablespoons butter in pan. Add onions and cook until translucent. Add garlic, turmeric  and nutmeg. Cook and…

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