With fall around the corner this is one of my favorite meals to make for my family, it is healthy and great recipes for meat free dinner.
2 cups cubed peeled fresh pumpkin (about 2 pounds) Use a small cheese pumpkin or sugar pumpkin.
2 cups cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
3 cups sliced yellow onion (about 2)
3 teaspoons minced garlic
4 cups chicken stock or vegetable stock
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
Dash of ground allspice
1/2 cup sour cream
1 cup shelled toasted pumpkin seeds
1/4 cup of green onion sliced thing
Preheat oven to 400°.
Combine first three ingredients in a large bowl; toss well. Place pumpkin mixture on a baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 8 minutes or until tender. Add garlic; sauté 1 minute. Add pumpkin mixture, 4 cups stock, and remaining ingredients; bring to a boil. Reduce heat, and simmer 25 minutes.
Place half of pumpkin mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with the remaining pumpkin mixture.
Garnish with sprinkling the tossed pumpkin seeds on top of the soup; add a dollop of sour cream, then a few sliced green onions for color.
Try serving your soup with nice seeded flat bread for a wonderful combination.