Pumpkin soup

Pumpkin Soup

2.5 lbs pumpkin or acorn/butternut squash and pumpkin

1 onion, sliced

2 garlic cloves (peeled, whole)

3 cups vegetable or chicken broth/stock

2 cups water, divided

Salt and pepper, to taste

1 teaspoon cumin, optional

dash of nutmeg, optional

2 leaves fresh sage, cut into ribbons (optional)

½ to ¾ cup heavy cream, optional

Place steam rack in Quick Cooker. Cut pumpkin and/or squash into quarters and remove seeds. Add 1 cup of water to Quick Cooker and place pumpkin/squash on top of steam rack, flesh side up. Place lid on cooker and set to STEAM (may need to cook pumpkin/squash in batches depending on fit)

Once Cooker is done, release the steam. Carefully remove pumpkin/squash from rack and remove the rack. Remove pumpkin/squash rind and place flesh back into cooker. Add the remaining water, chicken broth, onions, garlic, salt, pepper, cumin, nutmeg, and sage (of using). Place lid on Cooker and set to STEW/SOUP.

Release the steam when Cooker is done. Using the Flex+Prep Blender, blend until smooth. Ladle into bowls and drizzle with heavy cream. Top with croutons or chopped scallions.

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