Whole Pumpkin Soup

So much milky goodness inside

So much milky goodness inside

This soup is fantastic. Due to all the heavy cream and cheese it should only be served during a large gathering.The recipe is adapted from Splendid Soups by James Peterson, who adapted it from a standard French recipe that only calls for heavy cream and cheese. He thinned it a bit and I thinned it a bit more and added a little something extra to the bread. Anyone looking to take their soup making to the next level should check out this book.

When picking a pumpkin make sure it’s around 11-13 pounds but will fit inside the oven. I suggest measuring the inside of the oven from the bottom rack to the ceiling to be safe. Or wing it, like I did, and almost have a problem.

That is a tight fit

That is a tight fit

Whole Roasted Pumpkin Soup

  • 11-13 lb pumpkin
  • 1 loaf French bread
  • 2-3 cloves garlic
  • 6 cups chicken stock
  • 2 1/2 cups heavy cream
  • 2 cups Siss or mozzarella cheese shredded
  • Salt/pepper

Cut top off pumpkin and scoop out the seeds and pulp. Season the inside with salt and pepper. Cut bread into 1/2″ thick slices and toast in the oven until golden brown. While hot rub each side liberally with a clove of garlic. Mix stock and cream together. Layer soup inside pumpkin as follows: A layer of bread, then cheese, season with salt and pepper and then add enough cream liquid to cover bread layer. Repeat until pumpkin is filled 3/4 of the way. Place lid back on pumpkin and put it on a baking sheet at the bottom of the oven. Bake at 365 degrees until flesh is cooked through and a knife passes easily through the top lid, about 1 1/2 hours. Be very careful removing pumpkin from oven. Serve soup scraping pumpkin flesh from the sides into the bread broth as you go. Be careful to scrape equally around the pumpkin or the sides will cave in and make a mess.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Recipes, Soups, vegetarian and tagged , , , , . Bookmark the permalink.

13 Responses to Whole Pumpkin Soup

  1. timbayer says:

    Reblogged this on Pastor Tim | timbayer.org and commented:

  2. Wow! That is taking soup making to the next level for sure!
    The soup must taste heavenly

  3. Raymund says:

    That looks cool!

  4. Eva Taylor says:

    What an interesting recipe, quite unique really. You know I find cream a little too rich, but your accolades have me wanting to sample this one. Next level would be an understatement!

  5. Sounds great! And great serving dish!

  6. Pumpkins are forever! Or at least for Fall! 🙂 Looks delish, G&K!

  7. ChgoJohn says:

    You must’ve impressed your guests as you placed this on the table. Nicely done, Greg.

  8. Very very cool way to make a soup! Beautiful presentation as well I am sure.

  9. egg me on says:

    Now THAT’S the great pumpkin! I’ve never seen anything like this before, and I love it! All that cream and cheese and the pumpkin flavors — sounds fantastic. Great job.

  10. Pingback: Sunday Suppers: Fall Soups | Rufus' Food and Spirits Guide

  11. Pingback: Our Favorite Pumpkin Recipes | Rufus' Food and Spirits Guide

  12. Pingback: Soups: Our 10 Favorites for Fall (So Far) | Rufus' Food and Spirits Guide

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.