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Ingredients
US|METRIC
6 SERVINGS
- 1 pumpkin (medium, ripe)
- 2 Tbsp. aged balsamic vinegar (I used the good stuff)
- 2 Tbsp. olive oil
- 2 Tbsp. honey
- 1/2 tsp. cayenne
- 1 tsp. seasoning (Chipotle, less if you want)
- 1 butternut squash (medium, mine weighed about 3 pounds after peeling and cubing)
- 1/3 pumpkin (probably 1/2 pound. I'm not sure this had any effect on the final taste.)
- 1 onion (medium, diced)
- 1 cup carrots (chopped)
- 3 Tbsp. butter
- 6 cups liquid (I used 4 cups homemade vegetable stock I had plus two cups water.)
- 1/4 tsp. cayenne (adjust to your heat liking)
- 1/4 tsp. canela (adjust to taste)
- pepper
- salt
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