HARVEST PUMPKIN SOUP Recipe

Ingredients
  • 1/4 cup Oil
  • 4 onions, chopped (medium)
  • 2 teaspoons thyme leaves
  • 1/2 teaspoon nutmeg
  • 2 pounds potatoes, peeled & cubed
  • 1 pound rutabagas, peeled & diced
  • 8 pounds squash, any kind
  • 14 cups chicken stock
  • Nutmeg
Directions
A wonderful presentation of autumn's bounty served in a pumpkin shell. Sauté onions and spices in oil in 8-10 qt. pan until onions are soft, about 5 minutes. Add potatoes and rutabagas. Cook and stir till soft, about 30 minutes. Microwave squash until soft; peel out (about 16 cups). Add chicken stock and squash into pot. Reduce heat and simmer till squash softens. Puree in blender in batches. May leave some chunks. Heat pumpkin shell with hot water; serve in pumpkin. Garnish with nutmeg, optional. Serves a large group.
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