Modifying a pumpkin soup recipe from a cookbook I inherited from my grandma. Came up with a delightful, fast + seasonal soup. I mainly modified because I wanted something for lunch and did not want to wait to bake the pumpkins + squash - fresh may be better but the canned puree was sure tasty to me.
2-cans of organic pumpkin (15-16 oz cans)
1-can of organic squash (15-16 oz can)
1/4-cup olive oil
4-cups of beef stock (If you want to keep it vegetarian I am sure veggie stock would be fine)
3-tsp organic garlic powder
3-tsp organic ginger powder
3-tsp organic black pepper crushed
1-cup Greek yogurt (could sub sour cream)
Preparation is super simple - combine stock, oil and spices and bring to simmer. Then add pumpkin + squash and yogurt bring to quick boil. Turn down heat immediately on boil, then let it simmer for another 10 minutes.