🫙 From the Spice Rack
Pumpkin Cheese Soup
1 Pumpkin (big enough -to hold 6-10 -servings of soup) 2 T Butter, melted 2 T Butter 1 lg Onion, chopped 2 lg Carrots, shredded 2 Celery sticks, chopped 4 c Vegetable broth 1 Garli...
maineasy
Ingredients8 items
Ingredients
- 1pumpkin (big enough
- 2tsp butter
- 1large onion, chopped
- 2large carrots, shredded
- 2celery sticks, chopped
- 4cup vegetable broth
- 1garlic clove, minced
- 1/4tsp salt
Directions
- 1
1 Pumpkin (big enough -to hold 6-10 -servings of soup) 2 T Butter, melted 2 T Butter 1 lg Onion, chopped 2 lg Carrots, shredded 2 Celery sti
- 2
Butter a baking sheet
- 3
Prepare pumpkin: cut off the top, scoop out seeds, brush inside with about 2 T melted butter
- 4
Replace top and place pumpkin on baking sheet
- 5
Bake 45 mins or until tender when pierced with a fork
- 6
The pumpkin should be a bit droopy but still hold its shape well
- 7
Meanwhile, melt about 2 T butter in a big saucepan
- 8
Add onion, carrots, celery