Pumpkin Soup. Can't get more fall than a pumpkin soup! Baked in a pumpkin! Ever since we received the book "Pumpkin Soup" in our preschool book club, I've been wanting to make this perfect fall soup for the kids. We went to a real pumpkin patch to pick out the Cinderella pumpkin for the soup and the boys got to see how pumpkins grow. One of my dear friends, Shianling, introduced me to this recipe from Deborah Madison and it's definitely a keeper. It's tasty, simple, pumpkiny, and perfect for the holidays coming up!
HARVEST PUMPKIN SOUP RECIPE
Ingredients
1 Cinderella Pumpkin
1 quart of fresh chicken or vegetable broth
1 quart of whole milk, heavy cream, or a mix
15 sage leaves
Sea Salt
Fresh pepper
3-5 garlic cloves sliced
1-2 handfuls Gruyere Cheese
Italian flat leaf parsley
1. Cut a lid off the top of the pumpkin
2. Scoop out seeds and stringy fibers
3. Rub a little sea salt inside
4. Heat 1 quart of fresh chicken or vegetable broth
5. Add 1 quart of whole milk
6. Add sliced garlic and sage
7. Add fresh pepper
8. Once boiling, pour the hot liquid into the pumpkin
9. Bake in the oven at 375F for 2 hrs or until the pumpkin feels soft
10. Pumpkin chaos in the kitchen!
11. Carefully, scoop the flesh into the soup
12. Optional: Depending on the pumpkin, if the flesh is stringy, pour the liquid and pumpkin flesh out and puree it instead. Then put it back into the pumpkin. Or if pumpkin has caved in, forget the pumpkin and use a traditional serving bowl instead.
13. Stir in lots of gruyere cheese, sprinkle flat leaf italian parsley, and add some salt to taste.
Enjoy!
