With leftover pumpkins from Halloween my goal for this week was to find a recipe to make use of some of them. We had a handful of pie pumpkins sitting on the porch, leftover from my 6 year old’s birthday party where the kids decorated pumpkins.
I found this recipe for a healthy version of pumpkin soup, healthy since whipped cream was not an ingredient. The first step was to clean the outside of the pumpkins, despite protests from my kids, so I could roast them and make purée.
It took me about an hour to roast the pumpkins and make purée. Once that was done it took about 10-15 minutes to put the soup together. It was a great way to make use of pumpkins that would have otherwise sat on my porch until I tossed them in the compost bin.