Roasted Pumpkin-Squash Soup

Looking for the perfect fall recipe?!? Well here it is…Roasted Pumpkin-Squash Soup! Whenever it hits fall—I get a serious craving for soup. I don’t care what kind—I just need all kinds of soup in my life. 

The idea for this soup came from my mama! She saw a recipe for squash soup in a magazine and I thought why not give it a try. BUT to put my own twist on it I decided to add a fresh pumpkin. YEP that’s right I decided to carve a pumpkin and then turn into a delicious soup. Safe to say my hands were super tired after craving a pumpkin and a squash—but hey it turned out to be worth it.

This soup is super yummy and a must try and I will say…if you don’t have the time to carve your own pumpkin—feel free to buy canned : )

Recipe:

Ingredients:

-1 medium sized pumpkin or 1 canned pumpkin

-1 medium sized squash

-1 yellow onion

-2 jalapeno peppers

-1 tablespoon of chopped garlic

-3 tablespoons of olive oil

-2 teaspoons of ground cumin

-2 tablespoons of paprika

-1 quart of vegetable broth

-pumpkin seeds (from the pumpkin)

-old bay

Directions:

1. Preheat the oven to 400 degrees F.

2. Trim, chop (1 in. ) and peel the pumpkin and squash.

3. Cut the onion into  wedges. Seed and chop the jalapeno peppers.

4. In a large bowl, toss the chopped pumpkin, squash, onion, pepper with the olive oil, paprika, garlic and cumin.

5. Place contents on a baking sheet (may need two) and season with salt and pepper.

6. Roast for about 25-30 minutes (you want the squash and pumpkin tender).

7. Add the roasted vegetable to a large pot with the broth. Bring to a simmer.

8. Reduce heat for about 5 minutes. Then puree the soup.

9. Serve with some pumpkin seeds on top!

*I toasted my pumpkin seeds with old bay. Place in the oven for about 4 minutes and they should be good to go! I kept mine in longer, because I like mine crunchy!