PUMPKIN SOUP SERVED IN A PUMPKIN (POTAGE AU POTIRON)
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins. My mother would make soup just this way; she served it in the pumpkin, too. We kids looked forward to it every year. Along the way I've improved it a little bit. I added the croutons, which I sauté in butter and salt. She didn't do that. I love soup, and this soup in particular. We usually have Thanksgiving up in the Catskills, at our friends' house. I always say I'm not cooking, and I end up cooking. This is what I make.
Provided by André Soltner
Categories dinner, lunch, soups and stews, main course, side dish
Time 1h40m
Yield 6 to 8 servings (about 2 quarts)
Number Of Ingredients 11
Steps:
- Cut off top of pumpkin at least 5 inches across, so that it can serve as a lid. Scoop out and discard all seeds and stringy material. Using a large sturdy spoon, scrape out 6 cups of pumpkin meat, taking care not to break through the shell. Set aside the pumpkin and its lid in a warm place.
- In a large soup pot over medium-low heat, melt 2 tablespoons butter. Add onion and sauté until tender, about 5 minutes. Add wine and simmer for 1 minute. Add turnips, carrot, potato, pumpkin meat and enough chicken stock or water to barely cover.
- Cover and bring to a boil. Meanwhile, in a large skillet, heat remaining 6 tablespoons butter, and add bread slices, turning until lightly browned on both sides. Set aside half for garnish, and when soup has come to a boil, add remaining half to the soup.
- Gently simmer soup for 1 hour, stirring once or twice. The soup will be very thick; if it seems in danger of burning, reduce heat and stir in a small amount of broth or water.
- Add cream, and season to taste with salt and pepper. Using an immersion blender, purée the hot soup in the pot until very smooth. Alternatively, remove soup from heat and allow to cool until no longer steaming, then purée in a food processor or blender. Return soup to a clean pot and reheat gently.
- Pour hot soup into pumpkin. Serve from pumpkin, garnishing each serving with one or two reserved toasts.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1096 milligrams, Sugar 10 grams, TransFat 0 grams
PUMPKIN SOUP SERVED IN INDIVIDUAL ROASTED PUMPKINS
Steps:
- Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face. Set aside. Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves. Peel each wedge with a sharp swivel peeler. Cut flesh into 2-inch chunks and set aside.
- In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside.
- While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oil over mediumhigh heat in large pot or Dutch oven until foamy. Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color. Add garlic and cook 1 minute to release flavor. Add diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft. Pass soup through a food mill fitted with the fine blade into a clean pot. Whisk in cream, taste and adjust seasoning and set aside.
- Roasted pumpkins and soup should be done at about the same time. To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins. Carefully ladle soup into each pumpkin, filling about 2/3 full. Replace pumpkin tops, place each pumpkin on a plate, and serve.
PUMPKIN SOUP
This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.
Provided by Lea Ogawa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g
FRENCH PUMPKIN SOUP
Provided by Susan Herrmann Loomis
Categories Soup/Stew Cheese Onion Potato Appetizer Thanksgiving Quick & Easy Pumpkin Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Melt the butter in a large heavy saucepan over medium-high heat. Add the onion and cook, stirring, until it begins to turn translucent, about 5 minutes.
- Add the pumpkin, the potato, and the water; stir, and then season lightly with salt. Cover and bring to a boil. Reduce the heat to medium and cook, covered, until the pumpkin is so soft that it comes apart, 25 minutes. Remove from the heat and purée the mixture in a food processor or with a wand mixer until smooth and uniformly blended.
- Taste for seasoning, and serve with the cheese alongside.
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