Sunday, after the potential excesses of Halloween treats on Saturday, you may be looking for a way to fill your children up with a nutritious meal—and get rid of the Halloween pumpkin while you are at it.
This soup is very easy to make, and it leaves everyone warm and full.
- 2 cups pumpkin, cubed (other squash, such as butternut, works well)
- 1 cup carrots, chopped
- ½ cup onion, diced
- 2 Tbs honey
- 2 cups chicken or vegetable broth
- 1/8 tsp black pepper
Spices. Balance 2-3 of the following to taste.
- Heat oven to 375 degrees.
- Put all ingredients into a roasting dish.
- Roast for 1 hour or until squash is soft. A little caramelization around the edges improves the flavor.
- Blend until smooth. Depending on your blender, you may have to cool first. With a VitaMix, just buzz it hot.
- Return to heat in a saucepan.
- Add salt to taste—this depends a lot on the stock used.
- Adjust spices.
Hot harvest soup will fill up the children just in time to send them back out in the snow to play it off.