fbpx
×
×

Yes, we are here!

At CAPPER'S FARMER and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-678-4883 or by email. Stay safe!

Roasted Pumpkin Soup Recipe

Author Photo
By Melissa Hamilton And Christopher Hirsheimer | Sep 10, 2013

Photo By Christopher Hirsheimer
Roasted Pumpkin Soup, served in its own shell, is sure to be a crowd pleaser.

THE VERY BEST PUMPKIN RECIPES:
Best Pumpkin Recipes

Roasted Pumpkin Soup

Use a heavy, thick-fleshed pumpkin variety like the orange Cinderella, the beige Cheese, or the blue Jarrahdale for this soup. Their thick, sturdy walls won’t collapse as they roast in the oven. Yields 6 to 8 servings.

1 Cinderella, Cheese, or blue Jarrahdale pumpkin, 5 to 8 pounds
4 to 8 tablespoons butter, softened
1 teaspoon ground fennel seeds
2 generous pinches of Basque red chile powder (or hot paprika if you can’t find it)
Salt and pepper
2 cloves garlic, thinly sliced
1 cup fresh white breadcrumbs
2 to 3 cups grated Gruyère (or Swiss) cheese
2 bay leaves
4 to 6 cups chicken stock

Preheat the oven to 350?F. Cut out a wide lid around the stem of the pumpkin, scrape off and discard any seeds, and set the lid aside. Using a metal spoon, scoop out and discard the seeds and strings from the inside.

Put the pumpkin in a roasting pan. Rub the flesh inside the pumpkin with the butter, then with the ground fennel, chili powder, and salt and pepper to taste. Add the garlic, breadcrumbs, cheese and bay leaves. Pour enough stock into the pumpkin to come within about 3 inches of the rim. Fit the lid back on the pumpkin.

Roast the pumpkin for 1 hour. Remove the lid and place it flesh side up beside the pumpkin. Continue roasting the pumpkin until the flesh inside is soft when pierced with a paring knife, taking care not to puncture the skin, 30 to 90 minutes depending on the size of the pumpkin.

Carefully transfer the pumpkin to a serving platter. Remove and discard the bay leaves. Replace the lid for effect, if you like. Serve the pumpkin soup at the table, scraping big spoonfuls of the flesh from the bottom and sides into the broth, then ladling the soup into bowls.

Roasted Pumpkin Soup recipe from Canal House Cooks Every Day by Melissa Hamilton and Christopher Hirsheimer (Andrews McMeel Publishing, 2012).

Capper's Farmer - Your Hub for All Things Handmade

Get step-by-step instructions, DIY projects, upcycling tutorials, and more!