I’ve mentioned it before, but I grow my own pumpkins. I do not grow traditional pumpkins. Because here in the Midwest, Squash bugs LOVE them.

And I hate squash bugs. They’re the worst. They’re ugly and have harder shells than the typical garden pest. In fact, whenever I’d see them in my garden for the first two years of gardening here, I’d get goosebumps when I saw them. Gross. The more I garden, the less scared I am to squish garden pests with my fingers. But these guys, I have a hard time. Their shell is so hard, and they’re so UGLY. Garden gloves have to come out for that.

There are varieties of winter squash that squash bugs don’t care for as much. And the Long Island Cheese pumpkin is one of those. Apparently, this is the pumpkin used to make Long Island Cheese. I’ve never had the pleasure of trying it. But I assume that it’s delicious. Because this pumpkin’s meat was delicious!

If you don’t have this pumpkin on hand, pick your favorite. And I’d personally choose one that is about medium-sized.

This soup is a SAVORY pumpkin soup. For those who don’t love the sweet soup taste. I’d definitely have some delicious sourdough bread on the side.

Long Island Cheese Pumpkin Soup

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Servings: 20

Course: Main Course, Side Dish, Soup

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 3 tbsp Unsalted Butter
• 1 Long Island Pumpkin Cubed
• 3/4 Onion Chopped
• 2 Carrots Peeled and chopped
• 1 Tomato Medium
• 3 Cloves Garlic Chopped
• 1 Bell Pepper
• 1 Jalepeno Optional
• 3 cups Chicken stock or broth
• 3 tsp Salt
• 1 1/2 tsp Garlic Powder
• 1 tsp Parsley
• 1 tsp Paprika
• 1 tbsp Honey
• 1/2 tsp Pepper
• 1/4 cup Parmesan Cheese Shredded
• 1/4 cup Cheddar Cheese Shredded

Equipment

• 1 Blender

Method

 

1. Add your pot to your stove and turn the heat to medium.
2. Add the butter to melt. Meanwhile, chop your onions.
3. Add your onions to your pot and cook those for 5 minutes. Meanwhile, chop your carrots.
4. Add those to the pot and cook them for 5-8 minutes. Meanwhile, cut your pumpkin into cubes and discard the seeds and fibrous strands.
5. Add the pumpkin to the pot and allow that to cook for 5-8 minutes. Meanwhile, chop your bell pepper and tomato. Discard pepper seeds.
6. Add pepper and tomato to the pot, and allow that to cook for 3-4 minutes. Meanwhile, chop your garlic and optional jalapeño.
7. Add that to the pot, along with all your seasonings. Then allow that to cook for 15 minutes while stirring occasionally. Make sure the pumpkin is tender.
8. Put all of the ingredients into your blender and turn on until everything is well blended.
9. Then return to the pot and add your broth. Turn the heat to medium/high.
10. Get that mixture to a boil.
11. Then add milk, cheese, and honey, and cook on medium for an additional 10-12 minutes. Enjoy!