The best thing about these Cream of Cinderella Pumpkin Dog Soup is that all of the ingredients you do have in your pantry (and you can finally use up that can of pumpkin).
Serves 6 to 8
Ingredients Cream of Cinderella Pumpkin Dog Soup
1 Cinderella pumpkin
2 tablespoons extra-virgin olive oil
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
1 quart chicken broth (no onions)
2 tablespoons heavy cream
Dash of Celtic sea salt
Preheat the oven to 350 degrees.
How to make Cream of Cinderella Pumpkin Dog Soup
Carefully cut off the top part of the pumpkin, then replace the top on the pumpkin. Put the pumpkin on a large baking sheet. (If you don’t have one large enough, protect your oven by folding several sheets of heavy-duty aluminum foil, and covering the whole oven rack, making sure the foil is turned up slightly on the edges to catch any leakage from the pumpkin). Bake for about 30 minutes, then press on the skin of the pumpkin. If it gives a little, remove it from the oven.
Using a spoon, remove the seeds from the center of the pumpkin and reserve them for other recipes. Gently pull the flesh of the pumpkin off the inside and bottom, being careful not to break the skin. Set the hollowed pumpkin aside carefully.
Add 1 tablespoon of the oil to a skillet over medium-high heat. Add the onion, bell peppers, and garlic and sauté for about 5 minutes.
Add the chicken broth and the pumpkin flesh and cook for 10 minutes more.
Transfer the bell pepper and pumpkin mixture to a food processor and process until smooth. Add the cream and process for 30 seconds more. Season with salt to taste.
Pour the soup back into the pumpkin and serve. Delicious!
The instructions look harder than they are. You can use different kinds of seasonings —just experiment! (But no garlic or onion for Fido’s version).