Velvety-smooth, creamy pumpkin soup served in a cute little pumpkin shell.
Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again.
Reheat if you need to, or just go ahead and serve in a hollowed-out pumpkin of whatever size you’d like.
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This is so easy and is outstanding! It would make a great first course for any fall meal. I omitted the nutmeg, but used allspice and ginger instead and added them as I was heating up the pumpkin. I also didn’t read the directions well and pureed my pumpkin after roasting it. Still turned out great!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Amy Sue on 11.12.2012
@yoteach The blog says “a good 5 cups of pumpkin or so”. It should really be added to the recipe anyway, since pumpkin size can vary and some people probably can get more ‘meat’ than others from the same pumpkin.
yoteach on 11.4.2012
For those of us who don’t have pie pumpkins to roast, how much canned pumpkin do we use?