Pumpkin Soup Served In Individual Roasted Pumpkins
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tsp
Ground Cinnamon1 tsp
Ground Cumin1 tsp
Ground Nutmeg1 tsp
Ground Allspice1 tsp
Clove2.5 tsps
Salt2 tbsps
Butter1 tbsp
Olive Oil2 large
Onion (chopped)4 cloves
Garlic (minced or pureed)6 cups
ChickenDirections:
1
Preheat oven to 375 degrees
2
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
3
Set aside
4
Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves
5
Peel each wedge with a sharp swivel peeler
6
Cut flesh into 2-inch chunks and set aside
7
In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper
8
Sprinkle this mixture into pumpkin cavities, dividing evenly
9
Cut 1 tablespoon butter into bits and divide between pumpkins
10
Replace pumpkin tops and place pumpkins in a shallow roasting pan
11
Roast 30 to 40 minutes until tender when pierced with a knife but still intact
12
Remove from oven and set aside
13
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
14
Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color
15
Add garlic and cook 1 minute to release flavor
16
Add diced potato, chunked pumpkin flesh and stock and bring to a simmer
17
Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft
18
Pass soup through a food mill fitted with the fine blade into a clean pot
19
Whisk in cream, taste and adjust seasoning and set aside
20
Roasted pumpkins and soup should be done at about the same time
21
To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins
22
Carefully ladle soup into each pumpkin, filling about 2/3 full
23
Replace pumpkin tops, place each pumpkin on a plate, and serve