As any good cook knows, pumpkins are great for more than jack-o-lanterns.
These festive gourds make delicious treats, and bonus: they transform into soup bowls. That’s the inspiration for this wonderful whole pumpkin soup recipe. It’s a unique way to set the table and serve a meal. To use even more of the pumpkin than the base recipe requires, toast the seeds after and use them to top the soup. Chunks of bread make for another good topping for a different texture. Keep reading below for this wonderful recipe…
Whole Pumpkin Soup
(makes 8 servings)
- 2 whole pie pumpkins (Use two more for serving in if desired)
- 1 quart vegetable stock
- 1/2 cup heavy cream
- 1/3 cup maple syrup
- 1 clove garlic, minced
- 5 whole black peppercorns
- a dash of nutmeg
- salt to taste
- Preheat oven to 350F
- Cut the tops off the two pumpkins, then cut them into halves.
- Use a spoon to remove the seeds and the pulp of the pumpkins, then cut into quarters and place on a baking sheet
- Bake for 45 minutes or until the pumpkin is tender
- Peel away the skin from the pumpkin flesh, then put the flesh into a pot.
- Pour in the vegetable stock and maple syrup. Cook until simmering.
- Mash the big chunks, then transfer the mixture to a blender or food processor. Puree until smooth. Add cream, garlic, peppercorn, salt and nutmeg. Blend again.
- Serve in a bowl or hollowed out pumpkin. Top with additional heavy cream, bread chunks, or toasted pumpkin seeds as desired.
Recipe adapted from The Pioneer Woman