Mini Pumpkin Soup


4 mini pumpkins

one 15 Oz. can pumpkin puree

11 ounces butternut squash pureed

2 cups chicken broth

1/4 teaspoon sea salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon pepper

one 12 Oz. can evaporated milk

1/4 cup sour cream

parsley for garnish

Preheat the oven to 350. Line a rimmed baking sheet with parchment paper and set aside.

Slice the top of mini pumpkins off and scoop out the seeds and some of the flesh inside.

Bake the mini pumpkins for about 30 minutes or until the flesh is soft.

In a saucepan over medium heat, combine pumpkin, squash, broth and seasonings.

Stir until combined.

Add in evaporated milk and stir.

Simmer for 15 minutes.

Pour directly into mini pumpkins.

Garnish with sour cream, dash of cinnamon and parsley. Enjoy!

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