- (8oz. cooked, puree) 1 - Pumpkin Pie Pumpkin
- (8oz. cooked, puree) 1 - Butternut Squash
- (1/4 cup) 1 pint - 100% A2/A2 Guernsey Heavy Cream
- (1 Tbsp) 1 quart - A2/A2 Ghee (Glass)
- (1 small, chopped) 1lb - Yellow Onions
- (1 clove, minced) 8oz - White Garlic
- (1/2 tsp) Cinnamon Powder, 4oz
- (1/4 tsp) Nutmeg
- (1/4 tsp) Ginger
- (1 Tbsp) Maple Syrup, 1 quart (Glass)
- (2 Tbsp, creamy) Tahini
- (2 cups) Chicken Broth
- (1 slice, pre-cooked, chopped) Naked Bacon AKA Sliced Pork Belly
- (1/2 tsp) Organic Pre-Soaked Pumpkin Seeds, 8oz
- (1 Tbsp, optional) Arrowroot Powder
- (to taste) Fine Celtic Sea Salt, 1lb
- (1-3) Small Pumpkin for Bowl (Tiger Stripe or Sparkler)
- (sprinkle for topping, optional) Paprika
- (3-4, chopped and crisped, optional) Sage Leaves
- In a large skillet, warm the oil over medium heat and add the onion and garlic. Sauté for 2-3 minutes.
- Add ginger, cinnamon, nutmeg, maple syrup, tahini, pumpkin, butternut squash, broth, cream and sea salt. Mix well and bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Add arrowroot powder if the soup isn’t getting thick enough.
Toppings - Top with a swirl of heavy cream, pumpkin seeds, crispy sage (if using), chopped naked bacon and a sprinkle of paprika.
- Cut off top and remove seeds. Oil the cut area and inside with butter or ghee.
- Bake the pumpkins on a baking sheet for 30-40 mins on 400F (cut side down).
- The stem on the lids should be wrapped in foil so they don't burn.
- Keep an eye on the lids (they should only cook until soft (10-15minutes).
- It's best to have your homemade squash purees made ahead of time as they will be the tastiest. You can use pre-made/frozen as well.
- Don’t forget to save the seeds to bake later. I like to bake them plain and offer them to the wildlife outside :)
- If you want the soup smooth and creamy, add soup to a blender.