EARTHY

Nothing beats a warm and comforting bowl of soup on a chilly day, and what better way to celebrate the flavors of fall than with a creamy and delicious acorn squash pumpkin soup? This seasonal soup is the perfect blend of sweet and savory, with the nutty taste of acorn squash perfectly complementing the earthy flavor of pumpkin. Plus, the rich and velvety texture is sure to satisfy and warm you up from the inside out. Whether you're looking for a quick and easy weeknight meal or an impressive starter for your next dinner party, this acorn squash pumpkin soup is sure to be a hit. So, grab your ingredients and get ready to cozy up with a bowl of this seasonal soup!

Using vegetables as bowls is an not only an environmentally friendly choice, reducing the need for disposable serving dishes and using a part of the veggie that is usually just discarded. It also is a stunning visual choice. In this recipe for example, using the outside of the acorn squash indicates the flavor you will experience when diving into the contents. Rather than a boring white bowl, this option provides a colorful and unexpected element to the table, making the meal more interesting and appetizing.

• 2 acorn squash 

• 1 can pumpkin puree

• 4 tbsp olive oil

• 3 cloves garlic; smashed

• 1 white onion; chopped

• 1 tsp cumin 

• 2 tsp dried oregano

• 1 tsp black pepper

• 2 tsp salt 

• ½ cup pumpkin seeds 

• 1 32 oz carton of vegetable broth 

• Coconut milk (optional)

• 5-6 baked acorn squash; hollowed out (optional for serving)

INGREDIENTS:

1. Cut a small section off of the bottom of the acorn squashes so that they stand up. Cut off the tops of the squash and use a spoon to scoop out the seeds. Brush the inside and outside of the squash with 2 tbsp of olive oil. 

2. Place the squash standing up on a baking sheet. Bake for 40 minutes.   

3. Meanwhile, heat the remaining olive oil in a pot over medium heat. Add the onions and garlic and cook for 10 minutes, stirring occasionally. Stir in the cumin, dried oregano, black pepper, and salt. Cook for an additional 5 minutes. 

4. Remove the acorn squash from the oven and use a spoon to scoop out all of the flesh. Add the flesh to the pot along with the pumpkin seeds and pumpkin puree. Stir until combined. Cover and cook on low heat for 25 minutes. 

5. Transfer the mixture to a blender along with the vegetable broth and puree until smooth. Pour the puree back into the pot. Cover and cook for 25 minutes on low heat. 

6. Before serving, drizzle with coconut milk and sprinkle with pumpkin seeds.