Ok, so I
saw a nice pumpkin in the supermarket and decided to use it as a vessel for
soup. We don't have a pumpkin carving
tradition here so it was new territory for me.
The first
thing I did was to cut out a roundish section of the top so I could scoop out
the seeds. I then sprinkled the inside
with a little salt and sugar. Then into
a moderate oven for 45 minutes. At that
stage the pumpkin was about ¾ cooked but still firm on the outside.
I let the
pumpkin cool a bit and then scooped out about ½ of the pumpkin flesh to go into
the soup. I didn't want to take out too
much because the pumpkin might have lost its structure.
The soup
was made in a pot with the following ingredients:
Finely
diced celery fried off with your spices – salt, pepper, turmeric and nutmeg
Pumpkin
flesh
Leek
Beef stock
Ginger tea
Sherry
(optional obviously)
Add some
water if needed
When that
lot is cooked, blend it up and then add chopped spinach
Pour your
soup back into the pumpkin and there you are.
That is so creative! I love the display. This would be great for parties this time of year.
ReplyDeleteI've always admired people who made pumpkin soup and served it right in the pumpkin. Ginger tea is an interesting ingredient to add to the soup.
ReplyDeleteSounds good, I would add curry.
ReplyDeleteHow pretty!!! A little cumin, maybe!
ReplyDeletewill have to try this recipe! I won my husband's heart by serving him pumpkin soup in a pumpkin on one of our first dates. It's a family tradition now. :)
ReplyDeleteThis looks amazing! I can't wait to try it and what a great thing to do around Halloween! Thanks for the inspiration!
ReplyDeleteCan't remember the last time I had something served in a pumpkin...but I sure can recall that it was very nice and I enjoyed scraping the sides to eat the pumpkin.!
ReplyDeleteThat looks so cute!! We love pumpkin soup, never tried a recipe with ginger tea or sherry ... something different for next winter :)
ReplyDeleteLove the idea! We use a lot of pumpkin in our diet; pumpkin oil, fresh pumpkin for soup, its "cousin" zucchini for both salt or sweet dishes, but I never served any of it like you did! Cheers from Croatia!
ReplyDeleteHi Carole,
ReplyDeleteWhat a great idea to use the pumpkin as a servicing dish. The soup sounds tasty too. Thanks for sharing on Real Food Fridays. Pinned & tweeted
You are so clever!
ReplyDeleteyes - using pumpkins is wonderful
ReplyDeleteI will be making this someday, never had made anything like this. Thanks for the inspiration
ReplyDeleteThanks so much, Carole, for sharing this on Rigged Recipes Linky Party. I am featuring it on today's party. Yum!
ReplyDelete