Mini Pumpkin Soup With Blue Cheese And Toasted Pumpkin Seeds
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
50
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Onion (thinly sliced)1.5 tbsps
Unsalted Butter1.5 cups
Chicken Stock1.5 cups
Water2 tsps
Vegetable Oil4 tbsp
Blue CheeseDirections:
1
Cut the top 1/4 off 4 pumpkins, reserving the lids
2
Cut the remaining 4 pumpkins in half
3
Reserve seeds from 2 pumpkins
4
Bake the pumkins, cut side down, on lightly oiled baking sheets in a preheated 350 degree oven for 40 minutes or until they are tender
5
When they are cool enough to handle, scrape all the pulp out of the halved pumpkins
6
Scrape most of the pulp out of the remaining pumpkins, leaving just enough in each pumpkin so that it retains its shape
7
In a skillet cook the onion in butter over low heat, stirring, until the onion is softened
8
Add the pumpkin pulp, the chicken stock and the water and simmer the mixture for 20 minutes
9
Puree the mixture in batches in a blender and transfer it to a saucepan
10
Stir in salt and pepper to taste and water to thin the soup if necessary
11
Reduce the oven heat to 250 degrees
12
In a bowl, toss the reserved seeds with the oil and salt to taste and spread them out on an ungreased baking sheet
13
Bake the seeds in the middle of the oven, stirring occasionally, for 1 hour to 1 1/2 hours or until they are golden and crisp
14
Heat the soup and warm the hollowed out pumpkin shells in the oven
15
Arrange the shells in 4 soup plates, fill each shell with some of the soup and ladle some additional soup around each shell
16
Sprinkle some crumbled blue cheese and toasted pumpkin seeds on top of each soup and serve with the lid on top