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Smoked paprika and sharp white cheddar dress up this cozy pumpkin soup!
1. To roast the pumpkin, preheat the oven to 350 F. Split the pumpkin in half from top to bottom and scoop out the seeds. Put the pumpkin onto a baking sheet, cut side up. Put 1 tablespoon of butter on each half and sprinkle with kosher salt.
2. Roast the pumpkin for 1 hour until soft, tender and golden. Then let the pumpkin cool. Then scoop out the pumpkin flesh and get rid of the skin. Use a food processor to puree the pumpkin flesh. Set aside.
3. For the soup: In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
4. Add the squash puree and stir together well with the onions and butter.
5. Add the chicken stock and stir well. Simmer about 5 minutes over medium-low heat.
6. Puree the soup with an immersion blender until very smooth. Add the cheddar cheese and puree until smooth.
7. Season to taste with kosher salt and smoked paprika.
8. Once it’s heated through serve it up, garnishing with the extra cheddar and thinly sliced green onions.
Perfect rainy day soup and quick enough for mid-week supper! Great as a first course or as an entree with a nice spring mix salad and some wonderful crusty bread. And don’t forget about the rest of the bottle of white wine.
I found this copycat recipe online—it really does taste remarkably similar to Wendy’s Chili, only it’s a bit heartier than what I usually get when I hit my local drive-thru. Be warned, this recipe makes a ton—it’ll fill a 5 1/2-quart Dutch oven almost to the rim. Add cheese or sour cream if you like, but they’re really not needed here.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!