Cook up some of this BOO-LISH-US Fresh Pumpkin Soup for all your Halloween guests. And
serve it up in some of those cute little-bitty pumpkins you get at the store! Just cut off the tops, hollow them out, and serve your soup up hot! It’s scary good!
Pumpkin Soup
PREP TIME
10 mins
COOK TIME
1 hour 5 mins
TOTAL TIME
1 hour 15 mins
INGREDIENTS
1 four or five pound fresh sugar pumpkin
3-4 tablespoons extra-virgin olive oil-divided
4 cups roasted sugar pumpkin puree’ (see instructions at bottom)
1 small yellow onion (chopped)
3 cloves fresh garlic (minced)
2 teaspoons salt
4 cups chicken stock (can also use vegetable stock)
2 teaspoons freshly grated peppercorns or black pepper
¼ teaspoon cayenne pepper
½ cup heavy whipping cream
1 tablespoon of honey
INSTRUCTIONS
1. Preheat your oven to 400áµ’.
2. Get out your baking sheet and line it with parchment paper.
3. Cut your fresh pumpkin in half and clean out the seeds and any stringy stuff, so all that
is left is the skin and attached pumpkin meat. Now slice the pumpkin into quarters (like
you would a grapefruit) and rub with some olive oil. Then, salt and pepper the pumpkin
meat and place the pumpkin pieces, meat side down, on your parchment papered
baking sheet. Place in your 400áµ’ oven and roast for 35-40 minutes until the meat of the
pumpkin is soft and can be easily forked.
4. Remove from the oven and let cool for 5 minutes.
5. Get out your Dutch oven or large soup pot. Heat the remaining 2 tablespoons of olive oil
over a medium high heat. Once the oil is hot, add the chopped onions and cook for 8-9
minutes until they are translucent, then add the garlic and let that cook for a minute or
so. (you don’t want it to brown)
6. Now, get out a small mixing bowl and scoop or cut the pumpkin meat from it’s skin.
Discard the skin. The, add the soft pumpkin into the onion-garlic mixture in your Dutch
oven and stir ‘til blended.
7. Next add the chicken stock, salt, pepper, cayenne pepper and honey. Stir this until
blended. For best results, I use an emulsifier until it’s well blended. Let this cook for
about 15 minutes. Then add the whipping cream and use the emulsifier again to blend
nicely. (I tried once to put it all in the blender in batches, but found that the emulsifier
worked just as good. It’s up to you, either way works.) Cook for another 5 minutes.
8. Serve immediately while still hot. Pour this Boo-lish-us stuff into your cute, little
pumpkins you cleaned out, top with a few springs of flat-leafed parsley or pepitas, or
drizzle of crème fraiche and enjoy!