I just recently became aware of a method of soup making: Pumpkin Soup In A Pumpkin. When I first learned about the method I thought, “How cool!” Then I thought, “That’s just silly. It’s a gimmick.”
But, I love how pumpkins look. And, I adore soup.
So, I had to try it.
But here is the problem. I have this life history of hating everything pumpkin. Why? Because at one point in my childhood I attended a potluck and took a bite of pumpkin pie. You know the kind I’m talking about. It is creamy and mushy and has little flavor. Gross. Then my husband (my personal chef) made a pumpkin pie. It was “cut it with a knife” thick and laden with sweetness. And it had an almond crust (oh…I should share this recipe with you sometime).
I now belong to pumpkins.
But still, pumpkin soup? I wasn’t sure. But I had to try this pumpkin soup in a pumpkin method.
But, the recipes I could find looked a little too bland for my taste buds. So I took it up a notch and created this recipe. And I hope it is OK to say, but DANG THIS IS A GREAT RECIPE! Sometimes we just need to put aside all humility and gloat a little bit.
I did well with this one people. Oh the spices I added! You must try it. When you see the spices you’ll see why my pumpkin soup in a pumpkin recipe is probably the best one out there. Gloat, gloat.
- 8-12 inch pie pumpkin
- 2-3 cups chicken broth
- 2-3 TB of butter, softened
- ¼ to ½ cup of grated fresh romano cheese
- ½ onion, chopped
- 4-6 fresh sage leaves chopped
- 5-6 inch twig of fresh rosemary, stripped and chopped
- ½ tsp of chopped fresh thyme
- 2 tsp salt
- Fresh ground pepper
- 1 tsp Thai curry powder
- ¼ tsp garlic powder
- ⅛ tsp of powdered sage
- 1 TB of kosher salt
- 2 bay leaves
- As if you were going to carve the pumpkin, remove the top.
- Scoop out seeds (save for roasting if you wish)
- Scrape out ALL the strings. However, some pumpkins are stringy in texture (kind of like spaghetti squash so in this case stop scraping once the immediate strings are gone).
- Soften 1-2 TB of butter and coat inside of pumpkin.
- Sprinkle inside of pumpkin with kosher salt.
- Using a pan with an edge, line with a piece of parchment paper.
- Place pumpkin on top of parchment.
- Saute onions and fresh chopped herbs in remaining butter.
- Add the cheese to melt.
- Place this mixture into the pumpkin.
- Pour chicken broth into pumpkin, up to one inch below top.
- Add salt, pepper, curry power, garlic powder and bay leaves.
- Put top on pumpkin.
- Bake in a 350 degree oven for 45 to 90 minutes. The amount of time it needs to bake depends on the thickness of the pumpkin's wall. As it bakes, test it the softness of the pumpkin. You'll know when it is done.
- Remove from oven. Gently scrape SOME of pumpkin from inside of wall. With a small ladel or spoon place pumpkin pieces and broth into bowls to serve.
- After you finish the broth, you will probably have some remaining pumpkin flesh. Let the pumpkin cool. Scrape remaining pumpkin away from the wall and reserve for a side dish for another dinner.