This soup in a pumpkin was a fun recipe I tore out of a magazine. It might've been "Redbook" but I'm honestly not sure. Anyways, I almost never follow a recipe as written, so I'll share the magazine page and then share how I did it. Happy Harvest, everyone!
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| "Original recipe" from unknown magazine |
1 tbsp unsalted butter
1 tbsp olive oil
2 small sweet onions, roughly chopped
1 large spoonful minced garlic
3 celery stalks, roughly chopped
1 large tomato, seeds discarded, roughly chopped
2 tsp dried thyme
2 stocks fresh rosemary
Salt and pepper
2.5 cups stock or bone broth (I used homemade chicken bone broth)
1/4 cup heavy cream
2 sugar pumpkins (2-3 lbs each)
*This is one of those recipes that is super easy and affordable to go all organic with. Except the darn pumpkins. Organic pie pumpkins are elusive and far pricier than they're worth.
1. In a dutch oven, heat oil and butter over medium. Add onions, garlic, celery, tomato, thyme, rosemary, salt, and pepper. Cook until onions begin to be translucent (8-12 min)
2. Add in broth. Boil. Remove from heat. Slowly stir in cream. Preheat oven to 375F.
3. Carve up the pumpkins....cut the top off and clean out insides using a spoon. This is pretty messy, especially if you have big hands, so you've been warned.
4. Set pumpkins on a cookie sheet. Season insides with salt and pepper. (I found this sort of impossible so I shook a little of each inside and said, "Whatever!") Ladle soup into bowls carefully. It's molten. Discard the rosemary.
5. Put the lid on the pumpkin and roast for 60-90 minutes, just until flesh is knife tender. If you let them go any longer, the entire pumpkin turns to mush and molten soup goes everywhere.
6. EAT. So delicious. Scoop out pumpkin flesh with each bite of soup and be happy.
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