Pumpkin Spice Soup (Kürbiscremesuppe)

Pumpkin Spice Soup (Kürbiscremesuppe)

Gettysburg Olive Oil Co.



Preheat oven to 400°

Line a baking sheet with parchment paper. Cut pumpkin and butternut squash in half (removing seeds). Place flesh side down and bake for 25 to 35 minutes or until fork tender. Heat a large pot over medium heat. Add the butter olive oil garlic, onions and salt and pepper and cook onion until translucent. Add white wine and allow to cook off. Scoop out pumpkin and butternut squash flesh into the pot adding just enough chicken broth to touch the top of the pumpkin. Continue cooking for another 15 to 20 minutes, stirring frequently. Turn stove to low heat and add heavy cream and purée with hand blender. Serve with a drizzle of pumpkin spice balsamic and a few pumpkin seeds.