Pumpkin Soup in Individual Roasted Pumpkins

Pumpkin soup is a popular autumn dish that can be ladled in smaller portions as an appetizer or, in this case, it could be served as the main dish. The blend of spices and mild sweetness from the brown sugar bring out the natural flavors from the pumpkin, and my favorite aspect of this recipe is the individuality of each guest getting their own personal portion.

Ingredients

12 small Jack-Be-Quick Pumpkins

2 medium pie pumpkins

5 teaspoons salt

1 ½ teaspoons pepper

2 teaspoons brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 teaspoon curry powder

½ teaspoon cloves

4 tablespoons butter

2 tablespoons olive oil

4 large onions, chopped

8 cloves garlic, minced or pureed

2 Yukon Gold potatoes, peeled and diced

12 cups vegetable stock

2 cups cream

Method

1.     Preheat oven to 375 degrees.

2.     Cut tops off of the small pumpkins, and scoop out seeds. Save seeds and tops. Set aside. 

3.     Repeat preparation with the medium pumpkin; then cut into wedges. 

4.     Peel skin off each wedge, and cut flesh into 2-inch chunks and set aside.

5.     Combine 1 teaspoon of the salt, ½ teaspoon of the pepper and sugar with ground spices in a small bowl.

6.     Sprinkle mixture into the pumpkin cavities, dividing evenly.

7.     Cut 2 tablespoons butter into bits, and divide between pumpkins. 

8.     Replace pumpkin tops, and place pumpkins in shallow roasting pan. 

9.     Roast 30 to 40 minutes until tender when pierced with a knife but still intact.

10. Sprinkle pumpkin seeds in a separate roasting pan, and roast with pumpkins.

11. Meanwhile, heat remaining butter along with olive oil over medium heat in a large pot.

12. Add onions and remaining salt and pepper, and cook 5 minutes until softened.

13. Add garlic and cook 1 minute.

14. Add diced potato, chunked pumpkin flesh and stock, and bring to a simmer.

15. Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft.

16. Transfer to a blender in batches, and puree until smooth.

17. Whisk in cream.

18. To serve, remove tops from pumpkins ladle soup in each pumpkin, filling about two-thirds full.

19. Sprinkle roasted pumpkin seeds on top.

20. Replace pumpkin tops, place each pumpkin on a plate and serve.

Recipe inspired from Food Network: http://www.foodnetwork.com/recipes/pumpkin-soup-served-in-individual-roasted-pumpkins-recipe/index.html