Today I wanted to share an easy recipe for a hearty fall soup that is tasty and warm, which is perfect for chilly days like today! David (my husband) had seen a picture on Facebook of what seemed to be soup cooked inside a pumpkin. We couldn’t locate the exact recipe so I sort of made one up, and served it in the pumpkin we used for the actual soup.
- 2 small pumpkins (we used pie pumpkins)
- 1 red bell pepper, cut up
- 1 yellow bell pepper, cut up
- 1 clove garlic, cut up or pressed
- ½ onion, diced
- 11 teaspoon rosemary
- salt and pepper
- Preheat oven to 400F
- Cut top off pumpkin and discard
- Remove seeds and slimy parts; discard
- Place on a cookie sheet and cook for about 1 hour until flesh of pumpkin is soft
- Remove from oven and CAREFULLY scrape flesh being sure to leave about 0.5-1 inch all the way around including the bottom
- Combine pumpkin flesh, peppers, garlic, onion and seasonings in a pot and simmer on stove to allow flavours to meld together (if too thick, add some water)
- Puree after about 30 minutes using an immersion blender or food processor
- Pour into hollowed out roasted pumpkin and serve
Wear mitts and an apron again when pureeing the cooked soup to protect yourself from hot splashing soup.
So you start off with lovely little pumpkins, remove the seeds, roast the pumpkins, scrape out the flesh, cook it with some bell peppers and puree the whole thing. Easy peasy, even if the recipe above has a lot of steps.
Once you are finished you have a creamy, delicious soup bursting with fall flavour. You could scrape out all the flesh from the pumpkin and serve it in regular bowls instead, but where is the fun in that? :)