Ingredients:
- Pumpkin (4 cups)
- Sweet Potato, peeled and diced (2 lbs.)
- Onion, diced (med.)
- Apple Cider (1 cups)
- Consomme (2 tbsp.)
- Butter (2 tbsp.)
- Garlic, minced (1 tsp.)
- Bay leaf (1)
- Black or White Pepper (.5 tsp.)
- Cinnamon (.25 tsp.)
- Nutmeg (.125 tsp.)
- Allspice (.125 tsp.)
- Water (7 cups)
Directions:
- Cut Pumpkin in half and remove seeds.
- Place cut side down in a 9×13 casserole dish with .5 inches of water in the bottom.
- Bake at 350 degrees for 45 – 60 minutes.
- When cool, scoop out flesh and mash with a potato masher.
- Saute Onion, Garlic, and Bay leaf in Butter.
- Add all other ingredients and bring to a boil.
- Simmer for 30 minutes until potatoes are soft.
- Optionally mash with a potato masher for a smoother and thicker soup or leave us is for a chunky brothy soup.
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