Pumkin or Squash Soup
Recipe courtesy of the Idaho Department of Agriculture
1 small (5 pound) pumpkin or ½ of a medium banana squash
1 tablespoon canola oil
2 medium stalks celery (chopped)
1 medium onion (chopped)
1 teaspoon ground cumin
¼ teaspoon chili powder
Salt and pepper
3 ½ cups chicken or turkey broth
½ cup water
> Cut pumpkin or squash in quarters and remove seeds. Place pumpkin/squash cut side down on jelly roll pan that has been coated with cooking spray. Cover with aluminum foil and bake in 400° oven for about 45 minutes or until very tender when pierced with a knife. Cool. Remove skin and place pumpkin/squash in large bowl.
> In large saucepan, heat oil over medium heat. Add celery and onion and cook approximately 10 minutes. Stir in cumin, chili, salt and pepper. Add broth, water and pumpkin/squash to sauce pan; heat to boiling. Reduce heat and simmer 10 minutes.
> Pour half of soup mixture into a food processor and blend until pureed. Repeat with remaining soup mixture. Pour all soup into tureen and keep warm. Garnish with roasted pumpkin seeds or fresh chives if desired.