 | A hollow pumpkin shell makes the perfect tureen for Creamy Pumpkin Soup. A large pumpkin shell can hold enough soup for a festive fall family gathering or a Halloween party! For good balance, select a round fat pumpkin with a thick, hard skin. Look for one that's close to an ideal bowl shape with a sturdy base... one that easily stands on its own. First prepare the pumpkin shell. While it's baking make the soup.
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To prepare the pumpkin shell soup tureen-
Wash the outside of the pumpkin with warm water and and pat it dry. Using a sharp knife, insert the tip and cut away a round section from the top of the pumpkin to form a lid. Scoop out the seeds and stringy membrane with a large spoon.Spray the pumpkin inside and out with non-stick cooking spray. Lightly sprinkle the inside with salt. Spray a heavy baking sheet with non-stick cooking spray also. Place the pumpkin on the baking sheet. Place the lid aside of the pumpkin, cut side down. Bake in a preheated oven at 325° for 1 hour or slightly longer, depending on the size of the pumpkin. Bake until the inside of the pumpkin shell just begins to soften. The shell will be a deep orange color and have a shine from the cooking spray. Do not over bake. An over baked shell will not support the weight of the soup. Remove from the oven. Very gently scoop out any remaining stringy areas you might have missed. Check the bottom of the the lid as well.
Creamy Pumpkin Soup- 2 cups finely chopped onions
- 1/2 cup finely chopped celery
- 1/2 cup butter
- 3 cans (14 oz. each) chicken broth, regular or low-fat,
or, about 6 cups of homemade chicken stock - 2 cups pumpkin puree or 1 can (16 oz.) pumpkin
- 1 can (14 oz.) evaporated milk, regular or skim
- 1/4 cup grated Parmesan cheese + additional grated cheese for topping
- 1/2 tsp. curry powder
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg
- 1/8 tsp. chili powder
- salt and pepper to taste
- 1 bay leaf
- chopped fresh chives, optional
Preparation -
In a large saucepan or stockpot, very lightly saute the chopped onions and celery in 1/4 cup butter. Cook until the onion begins to look translucent. Add the chicken broth, pumpkin puree, evaporated milk, Parmesan cheese, spices and the bay leaf. Bring the mixture to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the remaining butter. Pour the hot soup into the prepared pumpkin shell. Top with grated parmesan cheese and chopped fresh chives, if desired.
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