Ingredients
- 6 small (6 to 7 inches in diameter) unblemished pumpkins
- 1 medium pumpkin (10 to 11 inches in diameter)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cloves
- 2 1/2 teaspoons salt
- 3/4 teaspoon freshlyground black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 large onions, chopped
- 4 cloves garlic, minced or pureed
- 1 Yukon Gold potato, peeled and diced
- 6 cups chicken or vegetable stock
- 1/2 cup cream, creme fraiche or sour cream
Directions
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.















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By fillmorephil
on December 27, 2012
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I served this on Christmas Eve. My, oh my, it is tasty good. It got rave reviews.
By landoltv16
on October 09, 2012
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This is the best soup period! I have done this recipe several different ways and is always yummy... I've tried it chunky (ie not pureeing it..delicious and hearty.. I've tried it smooth..creamy and rich.. I've tried it every which way imaginable added spices here and there depending on what i had but this is the perfect base, the perfect finished product, the perfect main dish, and the perfect side or appetizer... It has become a fall staple...TRY IT!
By sanders221
on October 31, 2011
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When I read the recipie I was making this for a halloween themed potlock. I have heard of pumkin soup before but never had I tasted it it took a while to prepare but when I tasted it it came out allewsome. I was pleasently suprised thank you food network I hope this is the hit of the halloween pot luck party.
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