Pumpkin Soup w/ Individual Roast Pumpkins

  • Originally posted by jdd in October 2003
    What's for Dinner? Thread.

    Pumpkin Soup Served In Individual Roast Pumpkins

    Yield: 6 Servings

    6 sm Unblemished pumpkins - (6"
    -to 7" di
    1 ts Ground cinnamon
    1/2 ts Ground cumin
    1/2 ts Ground nutmeg
    1/2 ts Ground allspice
    1/4 ts Cloves
    2 1/2 ts Salt
    3/4 ts Freshly-ground black pepper
    2 tb Butter
    1 tb Olive oil
    1 md Pumpkin - (10" to 11" dia)
    2 lg Onions; chopped
    4 Garlic cloves; minced or
    -pureed
    1 Yukon Gold potato; peeled
    -and diced
    6 c Chicken or Vegetable Stock;
    -see * Note
    1/2 c Crema; see * Note
    (or creme fraiche or sour
    -cream)

    * Note: See the "Vegetable Stock" and "Crema"
    recipes which are included in this collection.

    Preheat oven to 375 degrees. Prepare the small
    pumpkins as though you were making jack-o-lanterns,
    cutting off and reserving top, scooping out seeds and
    reserving, but stopping short of carving the face. Set
    aside. Repeat preparation with the medium pumkin,
    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 (verify) 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 alongwith olive oil over medium-
    high heat in large pot or Dutch oven until foamy. Add
    onions and remaining salt and pepper and cook 5 minutes
    until softened and beginning to color. Add garlic and
    cook 1 minute to release its 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.