So yeah, as you can see, this soup was no exception to the "throwing a bunch of random ingredients in and hoping for the best" thing. I loaded it up with a bunch of spices and then piled on some crumbled bacon, feta cheese, and spicy, pan-fried chickpeas. It's pretty much a pumped up version of this pumpkin soup I made a few years ago.
I used a real pumpkin to make this soup. I've been buying pie pumpkins like they're going out of style. Of course, you can use canned pumpkin if you want, you'll probably survive. A real pumpkin is obviously better though. I just stab it a few times with a knife and throw the whole thing in the panggangan on a baking sheet at like 350ºF for an hour or so until it's soft and then scoop out all the flesh (ew, sorry that sounds so disgusting) and put it in the blender till smooth. You could also try this with mashed sweet potatoes or butternut squash. It would probably be awesome. Enjoy.
*If using a real pumpkin, just stab it a few times with a knife and throw the whole thing in the panggangan on a baking sheet at 350ºF for an hour or so until it's tender when you stick a fork in. Then scoop out all the flesh and put it in the blender till smooth. Otherwise use a 29 oz. can of pumpkin.
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