Description
Baked pumpkin bowls filled with creamy pumpkin soup.
Perfect for a fall gathering or Thanksgiving.
Ingredients
Units
Scale
- 6 tbsp (90 ml) vegetable oil, olive preferred, divided
- 4 lb (1.8 kg) pumpkin or winter squash ( butternut etc.), seeds and strings discarded
- 12– 6 to 7 inch in dia. unblemished pumpkins for bowls) optional
- 2 tbsp unsalted butter
- 2 1/4 cups (540 ml) chopped onion
- 4 cups (960 ml) chopped leeks ( white parts)
- 1 cup (240 ml) chopped carrot
- 1 1/2 cups (360 ml) chopped celery
- 1 tsp ground ginger
- 1/4 tsp ground allspice
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp cumin
- 1 tsp slat
- 3/4 cup (180 ml) dry white wine
- 3 cups (720 ml) apple cider, plus extra as needed
- 8 cups (1.9 L) low-sodium chicken broth
- 1 bouquet garni (1 bay leaf, 2 sprigs fresh thyme, 5 fresh parsley stems, 4 star anise, 10 black peppercorns, bundled in cheesecloth and tied with a string)
- salt and pepper
- heat oven to 350 degrees F. Brush a sjhllow pan with 1 table spoon of oil and arrange pumpkin or squash( to be used in the soup) cut side up in pan. cover pan with foil and bake for 45 minutes or until soft. Spoon pulp into bowl along with any juices ( should be 6 to 8 cups. Pulp can be stored in refrigerator for one day if you wish. Bring to room temp before using).
- Pumpkin Bowls: Increase oven heat to 375 degrees F. Cut tops off small pumpkins and reserve them. Scoop out and discard seeds. cut butter into bits and divide among the pumpkins replace tops and bake pumpkins in pan for 30 to 40 minutes or tender but intact when pierced.
- Make Soup: In large pot heat the remaining oil, over med-hi heat. add onions, leeks, carrots, celery, ginger, allspice, nutmeg, cumin, and salt. Cook stirring until vegetables soften.
Instructions
- Add wine and cider. Scrape up any browned bits from bottom of pot. stirring to dissolve them,. Add pumpkin pulp, chicken stock, and bouquet garni. Bring to a boil. Reduce to low and simmer stirring occasionally. Until vegetables are very tender about 30 minutes. Remove pot from heat and let soup cool for 5 minutes.
- Discard bouquet garni. Transfer soup in small batches to a blender and puree until smooth. ( Note: I use my immersion blender right in the pot instead). Strain soup. Return to pot and heat to simmer adjust consistency with stock or cider. Season with salt and pepper.
- The roasted pumpkins should be done at about the same time. carefully ladle soup into each one filling about 2/3 full. Replace the tops/ lids and serve immediately.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170