In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes.
2
Remove 1/2 cup of the pumpkin with a slotted spoon; reserve.
3
Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
4
Preheat oven to 350F degrees.
5
Cut the top off the sugar pumpkin and remove the seeds.
6
Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
7
Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
8
Repeat with remaining pumpkin mixture.
9
Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes.
10
Stir warm cream and reserved pumpkin into soup.
11
Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley.
This is really fantastic and today is the second time I'm making it for company. I took the advice to serve it in individual 'mini' pumpkins. To really top it off, I cored and roasted the mini pumpkins first to give the feel and look that the soup is supposed to be in there. FANTASTIC! Thanks for posting!
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I LOVE this recipe! It really looks chic. I used smaller pumpkins from my garden and made individual serving bowls by cutting them in half. I cut a thin slice from bottom of "bowls," so that they would set flat on the table.
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