A tasty soup developed over time and now a family tradition. I prefer the beautifully rich and delicious orange flesh of Long Island Cheese pumpkin variety.
4 cups pumpkin, peeled and diced (may substitute half with butternut squash)
1 medium red onion, chopped
1-2 large jalapeños, chopped
8 cups chicken or vegetable broth
1 bouillon cube
1 teaspoon dried rosemary crushed
1 tablespoon fresh ginger, minced
2 tablespoons fresh parsley, chopped
dash all spice
1/4 teaspoon turmeric ( or 1 Tbs. fresh)
1/4 teaspoon white pepper
dash of cayenne pepper
1/4 teaspoon nutmeg
salt to taste
1 cup heavy cream
toasted pumpkin seeds, course ground
Combine all ingredients except last four. Simmer covered until pumpkin is mushy and soft (approx. 25 minutes) stirring occasionally. Let cool. Puree in a blender or food processor. Return to pan and stir in cream, nutmeg, and salt. Heat through on low. Serve with toasted pumpkin seeds sprinkled on top.
Give thanks for your health for it is indeed your wealth and don't be afraid to spend a little extra money or time to buy organic, or to cook from scratch. Blessings.