Pumpkin Soup Served In The Shell Recipes

WHOLE PUMPKIN PIE SOUP

Steps:

• Heat the oven to 375 degrees F.
• Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
• Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
• Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.

PUMPKIN SOUP SERVED IN A PUMPKIN (POTAGE AU POTIRON)

Steps:

• Cut off top of pumpkin at least 5 inches across, so that it can serve as a lid. Scoop out and discard all seeds and stringy material. Using a large sturdy spoon, scrape out 6 cups of pumpkin meat, taking care not to break through the shell. Set aside the pumpkin and its lid in a warm place.
• In a large soup pot over medium-low heat, melt 2 tablespoons butter. Add onion and sauté until tender, about 5 minutes. Add wine and simmer for 1 minute. Add turnips, carrot, potato, pumpkin meat and enough chicken stock or water to barely cover.
• Cover and bring to a boil. Meanwhile, in a large skillet, heat remaining 6 tablespoons butter, and add bread slices, turning until lightly browned on both sides. Set aside half for garnish, and when soup has come to a boil, add remaining half to the soup.
• Gently simmer soup for 1 hour, stirring once or twice. The soup will be very thick; if it seems in danger of burning, reduce heat and stir in a small amount of broth or water.
• Add cream, and season to taste with salt and pepper. Using an immersion blender, purée the hot soup in the pot until very smooth. Alternatively, remove soup from heat and allow to cool until no longer steaming, then purée in a food processor or blender. Return soup to a clean pot and reheat gently.
• Pour hot soup into pumpkin. Serve from pumpkin, garnishing each serving with one or two reserved toasts.

PUMPKIN VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through.

PUMPKIN SOUP (SERVED IN THE SHELL)

Steps:

• Slice off stem of pumpkin, 2-1/2 inches from the top, reserve, scrape out the seeds and membranes.
• Brush the inside with 1-1/2 tablespoons of melted butter.
• Top pumpkin with stem and bake in a shallow pan at 375 degree oven for 1-1/4 hours or until plup is tender. Let cool in pan.
• In a large heavy saucepan, cook onion in butter until soft. Add carrots, broth, 3 cups water andd bay leaf and simmer until carrots are tender. Discard bay leaf.
• Discard any liquid in the pumpkin and scoup out pulp leaving 1/4 inch thick shell.
• In a blender, puree pulp with carrot mixture in batches.
• Transfer the puree to a kettle and stir in cream and salt and pepper to taste.
• (You can prepare, to this point, 1 day ahead if desired, and chill in a baking dish.).
• Slice part of the sausage into 8 thin rounds. then slice the rest, quartered lengthwise and then sliced thin. In a heavy skillet, cook the sausage over moderate heat, stirring until light brown and drain on paper towel.
• Reserve the 8 sausage rounds, stir the other sausage pieces into the soup and stir soup over moderate heat, (thin with water if needed), until hot.
• Heat the shell, if needed, in 375 degree oven until warm and ladle soup into shell.
• Garnish with parsley and sausage rounds.
• Serve with breadsticks, or your favorite crusty bread.

ROASTED PUMPKIN SOUP BOWLS

Steps:

• Spray inside and outside of pumpkin with cooking spray.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place pumpkin, pulp-side down, on the grate. Close the lid. Grill until tender, 15 to 20 minutes. Turn over, skin-side down; grill until pulp is very soft and lightly charred, 20 to 30 minutes. Reduce heat as necessary to keep the grill temperature below 450 degrees F (232 degrees C). Let pumpkin cool on the grill.
• Melt butter in a large pot over medium-high heat. Add onions; saute until translucent and lightly browned, about 5 minutes. Add vegetable stock, cornstarch, and curry powder; bring to a boil. Cook and stir until thick and foamy and cornstarch is dissolved, 1 to 2 minutes. Reduce heat to medium.
• Scoop pulp out of the pumpkin, reserving the hard shell to use as bowl. Add pulp to the stock mixture, breaking up any large lumps. Stir in milk, sour cream, soy sauce, and sugar. Blend soup with an immersion blender until smooth. Stir in nutmeg, salt, and pepper.
• Reduce heat to medium-low. Cook, stirring constantly, until just starting to boil, 5 to 7 minutes. Remove from heat. Serve in the pumpkin shells.

PUMPKIN STEW

Steps:

• In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

PUMPKIN SOUP

Steps:

• Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
• In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again. Season with salt to taste.
• Reheat if you need to, or just go ahead and serve!

PUMPKIN SOUP SERVED IN INDIVIDUAL ROASTED PUMPKINS

Steps:

• Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face. Set aside. Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves. Peel each wedge with a sharp swivel peeler. Cut flesh into 2-inch chunks and set aside.
• In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside.
• While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oil over mediumhigh heat in large pot or Dutch oven until foamy. Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color. Add garlic and cook 1 minute to release flavor. Add diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft. Pass soup through a food mill fitted with the fine blade into a clean pot. Whisk in cream, taste and adjust seasoning and set aside.
• Roasted pumpkins and soup should be done at about the same time. To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins. Carefully ladle soup into each pumpkin, filling about 2/3 full. Replace pumpkin tops, place each pumpkin on a plate, and serve.