Meatless Monday

I can’t think of anything that makes me think of fall more than pumpkin. I like all things pumpkin – pumpkin pie, pumpkin lattes, pumpkin smoothies, pumpkin ice cream, pumpkin muffins, pumpkin soup – you get the idea. I received a suger pie pumpkin and some delicata squash recently in my organic farm box. The box included a recipe for pumpkin soup and the inspiration for todays meatless Monday recipe was born.

Roasted Pumpkin and Delicata Squash Soup
Serves 4

1 Sugar Pie or other eating pumpkin 4-5 lbs
2 delicata squash
1/2 cup minced shallots
2 Tbs butter
4 tsp real maple syrup
1/4 teaspoon nutmeg (and a couple shakes for garnish)
5 cups chicken broth
1/2 cup fat free half and half
Salt and pepper to taste

Preheat over to 375 degrees. Wash the pumpkin and squash, cut in half and clean out the seeds and any stringy parts. Cut into quarters. Spray a baking sheet with olive oil or other cooking spray. Bake, cut side down, for 1 hour or until tender.
Let cool and the scrape the pulp of the pumpkin and squash out into a dish.

While the pumpkin is baking, peel and mince the shallots. Heat the butter in a heavy soup pot and cook the shallots in the butter over very low heat until they are soft. Pour the pumpkin, squash, shallots and broth into a blender (working in batches if needed) and blend until smooth. Pour into the soup pot, add maple syrup, salt, pepper and nutmeg. Stir to combine and heat gently until hot.

Stir in the half and half and heat through. Ladle into bowls and sprinkle with a little nutmeg. Enjoy!

To make this vegetarian, use vegetable broth instead of chicken broth.  To make it vegan use vegetable broth and almond milk.

As best I can figure, this soup figures out to 3 or 4 points plus per serving.