*Pumpkin Prep:
You can use any kind of pumpkin you like for this recipe. I usually go for a sugar pie pumpkin.
- Cut and Clean: Cut the pumpkin in half and use a spoon to scrape out the seeds and stringy membrane. Discard those.
- Peel: Use a vegetable peeler to remove the skin.
- Dice: Cut the pumpkin into large pieces.
Shortcut:
For convenience, substitute the fresh pumpkin with two 15-ounce cans of unsweetened pumpkin puree.
**This recipe assumes that you are working with a sodium-free broth (a broth with no salt added). If you are working with a broth that includes sodium, adjust the amount of salt based on your preference.
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