Buckskin Soup

Ingredients

• One medium to large buckskin pumpkin
• 1 tbsp olive oil
• 4 cups chicken broth
• ½ cup heavy cream
• 2 tbsp butter
• Salt & pepper to taste
• ¼ tsp cumin
• Dollop of sour cream for topping

Directions

1. Preheat oven to 350° F.
2. Wash buckskin pumpkin and cut into fourths.
3. Remove all seeds and stringy flesh.
4. Spray or brush with oil of choice (olive, avocado, coconut, etc.).
5. Place pumpkin quarters face down on a baking sheet and bake for 60–70 minutes.
   • Use a toothpick or fork to test skin tenderness.
6. Remove meat from the skin.
7. Purée in a food processor and set aside.
8. Melt butter in a large pot over medium-high heat.
9. Add chicken broth, cumin, salt, and pepper. Mix well.
10. Stir in pumpkin purée and heavy cream. Reduce heat to medium-low. Simmer, uncovered, for ~30 minutes, stirring occasionally.
11. Ladle soup into bowls and garnish with a dollop of sour cream.