Food & Entertaining - Garden to Table

Pumpkin soup in a pumpkin bowl

Put a few pumpkins aside to serve as bowls for fall soups, like this one



Serving a flavourful, bright orange fall soup in a pumpkin is the perfect way to embrace autumn’s bountiful harvest.

Serves 4

Ingredients

  • 1 pumpkin, to use as a serving bowl

  • 1 medium-sized sweet potato
  • 
Olive oil
  • 
1/4 tsp of dried oregano

  • Salt and freshly ground pepper
  • 
1/4 cup of minced onions

  • 3 garlic cloves, minced
  • 
2 sprigs of thyme, leaves taken off the stem and finely minced
  • 
1 1/2 to 2 cups of low sodium chicken broth
  • 
1 1/2 cups of pumpkin puree
  • 
1/4 cup of heavy cream
  • 
1 spoonful of ricotta per person





Preheat your oven to 375°F. Remove the top of the pumpkin you will be using as a serving bowl, and remove all seeds and flesh using the back of a spoon.

Place the pumpkin upside-down on a parchment-lined baking sheet. Bake for 20 to 25 minutes, or until the pumpkin has slightly changed colour. Set aside.



Increase the temperature of the oven to 400°F. Peel and cut the sweet potato into bite-size chunks. Toss with 1 tablespoon of olive oil, the oregano, salt and pepper and cook for 12 to 15 minutes or until the sweet potato has completely softened. Set aside.



In a saucepan on medium-low heat, add a good drizzle of olive oil, the onion and garlic. Cook for 3 to 5 minutes until the onions are soft and translucent.

Add the sweet potato, thyme and 1 ½ cups of chicken broth. Stir. Bring to a boil and reduce to a simmer. Add the pumpkin puree and cook for another 2 to 3 minutes. Taste and adjust seasoning with salt and pepper.

Using an immersion blender, blend the soup until it reaches your desired consistency. You can add the remaining ½ cup of chicken broth if the soup is still too chunky for your taste. If adding the broth, bring to a boil again and reduce to a low simmer. When the soup is ready, fold in the cream and pour into the reserved pumpkin bowl. Add a dollop of ricotta with each serving.

Jennifer Bartoli is a Toronto-based writer, photographer and recipe developer who grew up in Paris, France. Her longstanding passion for food took her to New York City, where she studied at the French Culinary Institute. For delicious recipes and more, check out Jennifer’s blog, Chocolate Shavings.

 

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