Imagine a culinary experience that transforms an ordinary pumpkin into an extraordinary dining masterpiece. This Savory Pumpkin Soup isn't just a recipe—it's an edible work of art that will wow your guests and transport your taste buds to a cozy autumn wonderland. By serving this creamy, aromatic soup inside its own pumpkin vessel, you'll create a dining experience that's as visually stunning as it is delectable.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 small pumpkin
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground ginger
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Begin by preparing the small pumpkin. Carefully cut off the top of the pumpkin to create a lid, and scoop out the seeds and stringy insides using a spoon or a pumpkin carving tool. Set the pumpkin aside, along with the lid, to be used later as a serving tureen.
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, being careful not to let the garlic burn.
- Sprinkle in the ground ginger and stir well to combine, allowing the spices to toast slightly for about 30 seconds.
- Next, pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, letting the flavors meld together.
- While the broth is simmering, chop the insides of the pumpkin (the flesh you scooped out) into small cubes. Add these pumpkin cubes to the pot and stir to combine.
- Continue to simmer the soup for an additional 20 minutes, or until the pumpkin is tender and easily pierced with a fork.
- Once the pumpkin is cooked, remove the pot from heat. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.
- After blending, return the pot to low heat and stir in the coconut milk. Season the soup with salt and pepper to taste, and let it heat through for an additional 5 minutes.
- To serve, ladle the savory pumpkin soup into the hollowed-out pumpkin tureen. Place the lid on top or beside the pumpkin for a decorative touch.
- Garnish the soup with fresh herbs of your choice, such as parsley or cilantro, before serving. Enjoy your delicious Savory Pumpkin Soup in Pumpkin Tureen!
Tips
- Choose a small, round pumpkin with a sturdy base to ensure it can stand upright as your soup tureen.
- When scooping out the pumpkin, try to keep the walls relatively thick (about 1/2 inch) to prevent them from collapsing during cooking.
- For extra depth of flavor, consider roasting the pumpkin cubes with a touch of olive oil and spices before adding them to the soup.
- If you don't have an immersion blender, cool the soup slightly before blending to prevent potential splattering.
- Experiment with garnishes like toasted pumpkin seeds, a drizzle of cream, or a sprinkle of smoked paprika to elevate the presentation.
- Prep all ingredients in advance to make the cooking process smooth and enjoyable.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 3g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
