Pumpkin Soup in Pumpkin Bowls
A delicious soup and a beautiful presentation - the perfect starter
Sep 14, 2006
If you could choose only one thing to represent autumn, it might very well be a pumpkin. This Halloween staple is commonly found in smooth and comforting pumpkin pies at Thanksgiving and Christmas. Pumpkins are versatile vegetables that you can use to make muffins and quick breads, puree, side dishes, and this delicious soup that's served in small pumpkins.
This pumpkin soup makes a very special starter at a dinner party, or serve it with lots of fresh bread and a salad for a lunch gathering. You can serve it in a large pumpkin and use soup bowls to eat from, or pick up small pumpkins and carve them into individual bowls.
Use the unsweetened, unflavored canned pumpkin for the soup, not the pie filling type. For a vegetarian version, substitute vegetable broth for the chicken broth. Adjust the ginger and nutmeg to taste, if desired.
Pumpkin Bowls
Make your pumpkin bowls just before you make the soup, or while the soup is cooling.
Begin with six small pumpkins for individual bowls, or one large pumpkin to serve the soup from. Wash the pumpkins well with warm soapy water and dry off.
Using a sharp knife, carefully cut the tops from the pumpkins in a straight line. Scoop out and discard the seeds and pulp from each pumpkin, being careful not to cut through the flesh. Slice seeds and pulp from the pumpkin "lids" as well, and cut a thin layer from the bottom of the pumpkins so that they will sit flat. When the internal sides are completely clean, dab a very thin layer of lemon or lime juice over the cut surfaces on the top of each pumpkin to prevent discoloring. Set bowls aside until ready to use.
Creamy Pumpkin Soup
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/4 cup celery, diced
- 1/4 cup carrots, diced
- 4 cups chicken broth or stock
- 2 cups solid pack canned pumpkin
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 cup light apple cider or apple juice
- salt and ground black pepper to taste
- sour cream and thin slices of green onion to garnish, if desired
In a large saucepan, heat the olive oil over medium heat. Add garlic, onion, celery, and carrots and cook, stirring often, until vegetables are tender. Add chicken broth and canned pumpkin; mix well and bring mixture to a boil. Reduce heat; add ginger and nutmeg and simmer for about 20 minutes.
Remove pan from heat and set aside to cool.
When soup has cooled, puree until smooth using a blender, stick blender, or food processor. Return soup to the pan and add apple cider; add salt and pepper to taste. Bring mixture to a simmer and cook for another 3-5 minutes until heated through.
To serve, place each pumpkin bowl on a serving plate and fill with hot pumpkin soup. Top with a spoonful of sour cream and sprinkle with green onions if desired. Replace pumpkin lids to keep the soup warm while everyone is seated.
Makes 6 servings.
