I love this soup. It's sooo good. Pumpkin soup can be served in individual, small pumpkins or one large pumpkin, your choice.
Pumpkin Soup, serves 4
4 small pumpkins, hollowed or one large pumpkin, hollowed
3 cups fresh pumpkin "meat", cut into 1 inch or so chunks (a 3 lb pumpkin should give you about 2 cups)
2 white onions, chopped
2 TBS chopped garlic
Finely grated rind & juice of one orange
3 TBS olive oil
3 TBS fresh thyme, chopped (stalks removed)
2/3 cup 2% milk
6 cups vegetable stock
2 TBS cornstarch
Preheat oven to 350 degrees. To cook hollowed pumpkins, place pumpkins (or pumpkin) on a large cookie sheet or casserole dish lined with parchment paper. Place in preheated oven & cook for 1 hour. If pumpkins can be pierced easily with a fork or knife. If not, continue cooking & check every 15 minutes.
Set cooked pumpkins aside. In a large soup pot, heat olive oil. Add chopped onions & cook over medium heat until softened, 3-4 minutes. Add garlic & chopped pumpkin meat. Cook another 3-4 minutes, stirring constantly.
Add vegetable stock, orange rind & juice to pan. Simmer over medium/low heat for 10 minutes. Add 2 TBS thyme & simmer for 10 minutes or until pumpkin pieces are tender.
Remove from heat & cool slightly. Puree mixture in food processor or use a hand mixer/processor. Season with salt & pepper to taste. Return soup to pot & add milk & cornstarch. Heat until boiling. Reduce heat & simmer until thickened, about 10 minutes. Pour the soup into cooked pumpkins, top with remaining TBS thyme. Serve & enjoy! NOTE: Be scrape the walls of the pumpkin "bowl" while eating to add extra pumpkin meat to your soup. Delicious!!!
Loves cooking, gardening and creating incredible dishes to share with friends and family.