Whiz cooked pumpkin in a food processor, adding water little by little until you get a good soupy consistency. Tip into a pot and begin heating. If the soup "spits" at you, then add more water; too thick and it will splatter everywhere while heating, and may also burn. Add allspice and salt to taste (I used about 1/2 tsp allspice). Heat through and simmer a couple minutes. Ladle into bowls, add generous handfuls of grated cheese, and stir to melt and mix. YUM! My daughter and I both had to have seconds, it was so good, and she has taken the rest for lunch the next day.
The green skins of this pumpkin don't change the texture it is true, but the soup is more brown looking than you'd expect from pumpkin soup.
This soup uses left-over cooked pumpkin pieces. I had left over buttercup pumpkin in the fridge, skins on. I've never used the skin in soup before but recent reading on the Vege Gardener group I'm part of convinced me it was a good idea for increasing nutrients and would not detract from the flavour or texture. No one happened to mention the change in colour though LOL
Our family is eating sugar and gluten free. Here we share our recipes.