{source}
Whole Roasted Pumpkin Soup
(and leftover pumpkin ideas!)
serves 4-6
I couldn't resist – this recipe looks like a fun and dramatic addition to any Thanksgiving meal! I must clarify that I haven’t personally made this yet, but please let me know if you do, and how it turns out. This will be my last pumpkin-related food post this year, I promise. But hey, how often during the year would you make this?
Ingredients:
One 3- to 4-pound cheese pumpkin
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 leek, halved and thinly sliced
3 cups chicken or vegetable stock
1 tablespoon freshly ground black pepper
⅓ cup grated Parmesan cheese
Directions:
1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
2. Using a paring knife, cut a tapered circle around the stem of the pumpkin (as if you were making a jack-o'-lantern). Remove the top of the pumpkin and trim any stringy bits. Scoop out the pumpkin seeds with a spoon and discard (or save, if desired).
3. Place the rosemary, thyme and sliced leek in the cavity of the pumpkin. Pour in the chicken stock and season with black pepper. Add the grated Parmesan cheese, then replace the top of the pumpkin.
4. Transfer the whole pumpkin to the prepared baking sheet and roast in the oven until the exterior of the pumpkin is golden brown and shiny, and the flesh inside is very tender, 1½ to 2 hours. (If the exterior is browning too quickly, reduce the oven temperature to 375°F.)
5. Remove the pumpkin from the oven and take off the top. To serve the soup, scoop several spoonfuls of pumpkin flesh from the inside, place in a bowl and top with a ladleful of broth. Finish with more pepper and Parmesan cheese, if desired.
Watch the video to learn how it's done:
AND a bonus today – check out 10 Smart Ways to Use Leftover Canned Pumpkin.
Click here for a printable pdf of the above recipe.
SLO Classical Academy is not affiliated with any of the above mentioned websites or businesses.
