Pumpkin Cheese Soup
Submitted by recipe
Pumpkin cheese soup is a Thanksgiving showstopper served right inside a baked pumpkin. A creamy, cheddar-rich pumpkin soup ladled from an edible tureen, scraping tender pumpkin into every bowl. As much centerpiece as supper.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
1 hrsThis is the soup that turns dinner into theater. A whole pumpkin is baked until tender, then becomes the serving bowl, with the creamy soup ladled out at the table and a little of the soft pumpkin scraped into each serving. It’s a Thanksgiving centerpiece you actually eat.
The soup itself is pure autumn comfort. Onion, carrot, and celery are softened, simmered with broth and nutmeg, then pureed smooth for a velvety base before cream and sharp cheddar make it rich and savory.
A splash of dry white wine cuts the richness and adds a subtle brightness that keeps the cheese and cream from feeling heavy.
The most important note is right in the directions: stir frequently after the dairy goes in, and don’t let it boil. High heat can curdle the cream and turn the melted cheese grainy, so keep it gentle.
Pour the hot soup into the warm baked pumpkin, sprinkle with parsley, and bring the whole dramatic thing to the table.
Chef Tips
- Bake the pumpkin until tender but still sturdy enough to hold its shape and the soup; too far and it collapses.
- Add the cheese and cream over low heat and stir constantly; boiling can curdle the dairy and make the cheese grainy.
- Scrape a little of the soft pumpkin flesh into each bowl as you ladle, for extra body and flavor.
Variations
- Swap the cheddar for Gruyere or Gouda for a nuttier, deeper flavor.
- Keep it vegetarian with vegetable stock, or use chicken stock if you prefer.
- Finish with toasted pumpkin seeds, croutons, or a swirl of cream.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Butter a baking sheet.
Prepare pumpkin: cut off the top, scoop out seeds, brush inside with about 2 tablespoon melted butter.
Replace top and place pumpkin on baking sheet.
Bake 45 minutes or until tender when pierced with a fork.
The pumpkin should be a bit droopy but still hold its shape well.
Meanwhile, melt about 2 tablespoon butter in a big saucepan.
Add onion, carrots, celery.
Sauté until soft, about 10 mins.
Add broth, garlic, salt, pepper and nutmeg.
Cover and simmer 20 minutes.
Cool slightly.
Purée vegetable mixture in 2 or 3 batches in a blender or food processor.
Put back in saucepan; stir in the cream.
Reheat.
Add cheese and wine, heat until cheese melts.
Stir frequently after adding milk to avoid scorching.
Place hot pumpkin on serving platter.
Pour in soup.
Sprinkle with parsley.
Serve the soup by ladling out of the pumpkin at the table, scooping a little bit of pumpkin into each serving.
The pumpkin then makes a great centerpiece for your table, while allowing people to have second helpings.
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