8 servings (serving size: 1 cup)

Pumpkin and squash were commonly available to Native Americans and pilgrim settlers. Use a small cheese pumpkin or sugar pumpkin.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first three ingredients in a large bowl; toss well. Place pumpkin mixture on a baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender.

Step 3

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 8 minutes or until tender. Add garlic; sauté 1 minute. Add pumpkin mixture, 4 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 20 minutes.

Step 4

Place half of pumpkin mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with the remaining pumpkin mixture.

White Dog Cafe, Philadelphia, PA

Ratings & Reviews

carolfitz's Review

November 21, 2012
Made the day before Thanksgiving with sugar pumpkin and butternut squash. Used a video tip from Food52 and rather than peel & cube the veg, cut in half and roasted skin on/seeds in/cut side down til done. Also roasted an apple for about the last 20min. Scooped out the cooled-down flesh and followed recipe, subbed veg broth for some of the water because we had it on hand. Adjusted seasoning to taste, adding a bit more spices and about 1tbs brown sugar. Thanksgiving morning, tasted again and used some apple cider to thin it a little.

filmster's Review

December 07, 2009
Excellent flavor and a great, cozy meal with a bit of bread and cheese. Not only would I make this again, I would serve it to company!

karenoel's Review

November 08, 2008
This is good, I'll make it again. I used an immersion blender instead and that worked well. Thanks for the healthy vegetarian recipe.