Remember that we had some cute pumpkins for our October wallpaper collection? Well, I wanted to roast them and turn them into a Roasted Pumpkin Soup. But first, I wanted to find out what kind of pumpkins they were. Turns out that the orange smaller ones are called Munchkin Pumpkins, and the white striped one is called a Tiger Pumpkin. Both of them are often used in decoration. Neither of those pumpkins are the best for puree, the ideal one is a type called Sugar Pumpkin. As you can see in the video bellow from Everyday Food, those are the best to do so. Since I was making a soup with them, I decided to do just as Thomas Joseph suggested, but I skipped the straining through cheesecloth.
Now, the pumpkins I used were a bit stringy, so after the soup was done I did blend it. If you are using canned pumpkin puree there will be no need Other than that, it is a very quick soup to make. You can serve it with a dash of cream on top and a few crackers. This soup is perfect for the cooler weather we have around here, a bit cooler and very windy. These are the months I love… Soups all the time. What’s your favorite cold weather meal?