PUMPKIN SOUP SERVED IN INDIVIDUAL ROASTED PUMPKINS
Steps:
- Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face. Set aside. Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves. Peel each wedge with a sharp swivel peeler. Cut flesh into 2-inch chunks and set aside.
- In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside.
- While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oil over mediumhigh heat in large pot or Dutch oven until foamy. Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color. Add garlic and cook 1 minute to release flavor. Add diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft. Pass soup through a food mill fitted with the fine blade into a clean pot. Whisk in cream, taste and adjust seasoning and set aside.
- Roasted pumpkins and soup should be done at about the same time. To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins. Carefully ladle soup into each pumpkin, filling about 2/3 full. Replace pumpkin tops, place each pumpkin on a plate, and serve.
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Kaysheana Wrathall
[email protected]This soup was amazing! I loved the creamy texture and the roasted pumpkin flavor. It was the perfect fall soup. I will definitely be making this again.
Danny V
[email protected]This recipe was a bit tricky to follow, but the end result was worth it. The soup was delicious and the presentation was beautiful. I would definitely recommend it to experienced cooks.
Robert White
[email protected]This soup is so good! It's creamy and flavorful, and the roasted pumpkin adds a nice touch. I will definitely be making this again.
Tj Walsh1
[email protected]I've made this recipe several times and it's always a hit. The soup is delicious and the presentation is always impressive. It's a great recipe for a special occasion.
MONEY TV
[email protected]What a great recipe! The soup was flavorful and the presentation was beautiful. I will definitely be making this again.
Asad Ali gujjar
[email protected]This recipe was easy to follow and the results were delicious. The soup was creamy and flavorful, and the roasted pumpkin added a nice touch. I would definitely recommend it.
Abdulfatah Kontoma
[email protected]This soup is amazing! The flavors are perfectly balanced, and the presentation is beautiful. I can't wait to make it again.
Nursshan Nursshan
[email protected]I tried this recipe and it turned out great! The soup was rich and flavorful, and the roasted pumpkin added a nice touch. I'll definitely be making this again.
Kimberly jaelyn Pool Acevedo
[email protected]This was an amazing recipe! It was easy to follow, and the results were stunning. The soup was flavorful and creamy, and the presentation was beautiful. I served it at a dinner party, and everyone raved about it. Definitely a keeper!
Ajab Shona
[email protected]My husband and I tried this recipe, and it was delicious! We both loved the creamy texture of the roasted pumpkin, and the spices gave it the perfect amount of flavor. It was also fun to serve it in the individual roasted pumpkins. Our guests were im