Creamy Pumpkin Soup
Submitted by AngelaKoobs
Elegant creamy pumpkin soup from fresh roasted pumpkin, enriched with cream and served in a hollowed pumpkin shell for impressive fall entertaining.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis is the soup that makes guests gasp when you bring it to the table: golden, silky pumpkin soup ladled from an actual pumpkin shell like something from a fairy tale.
Fresh pumpkin puree brings an earthy sweetness that canned versions can’t match.
The dramatic presentation is easier than it looks and guarantees you’ll be asked for the recipe.
Pro Tips
- Choose a sugar pumpkin or pie pumpkin for best flavor, not a carving pumpkin
- Draining the cooked puree for 30 minutes prevents watery soup
- Make the soup a day ahead so flavors meld, then reheat in the pumpkin shell
Ingredients
Directions
Wash, halve and scrape out seeds and fiber.
Peel and cube. Cook, covered, in boiling water until tender (about 25 minutes).
Mash in blender or by hand and let drain in strainer for 30 minutes.
You’ll need about 5 cups of cubed fresh pumpkin to yield enough cooked puree.
If you plan to use the pumpkin shell as the soup tureen, cook all the cubed pumpkin, saving any leftover purée for use in pies, breads or muffins.
To make the soup: Cook diced onion with stock in a large saucepan for about 10 minutes.
Add pumpkin purée and seasonings.
Process in blender or food processor until smooth.
Return to saucepan. Add cream and heat through, but do not allow to boil.
Taste and adjust seasonings.
Ladle into pumpkin shell if desired, replace lid, and ladle into individual bowls at the table.
Garnish each with a dollop of whipped cream and sprinkle herbs if needed.
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