This rich and flavourful autumn soup is the perfect way to use up canned pumpkin pie filler! Roasting the yams and acorn squash add extra depth and sweetness to perfectly complement the warm spices. Top with some Maple Pepitas and dig in!
Olive Wood and Cinnamon Pear Spiced Pumpkin Soup
½ Can pumpkin pie filler
4 Cups peeled and diced yams
1 Small acorn squash, deseeded and sliced
1 Large onion, peeled and quartered
2 Cloves garlic
¼ Cup Olive Wood Smoked Olive Oil
¼ Cup Cinnamon Pear Balsamic
½ Tsp. Thai Ginger Sea Salt
6 Cups vegetable broth
½ Cup milk or cream
1 Bag Stony Brook Maple Pepitas
Whisk together olive oil, balsamic vinegar, and sea salt. Set aside.
On a lined tray, place sliced acorn squash, yams, onions, and garlic. Drizzle the marinade over the mixture and brush to ensure everything is well-coated.
Place tray into an oven preheated to 300F. Bake for 45-50 minutes, or until everything is softened and beginning to brown. Stir halfway through cooking time.
Let roasted vegetables cool for 10-15 minutes. Remove the skin from the acorn squash. In batches, blend cooled vegetables with cold vegetable stock until smooth. In the last batch, add the milk and pie filler. Transfer everything to a large pot.
Over low heat on the stove, season soup as needed. Cook for another 30 minutes before serving with maple pepitas.