Tom's Pumpkin Soup | Celia's Gourmet Foods Cookbook

Tom's Pumpkin Soup

SOUP AND STEWS 102 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Tom's Pumpkin Soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Tom's Pumpkin Soup

Ingredients

Directions

  1. Cut off the top cap of the pumpkin, remove all the seeds and "guts", prepare so you have a soup pot complete with its lid.
  2. Melt the butter in a small pan over medium heat. Add chopped celery, parsley, basil and thyme. Cook for 2 to 3 minutes.
  3. Fill the pumpkin 3/4th of the way up with broth, the sautéed vegetables, peeled garlic and grated cheese. Add salt and pepper to taste.
  4. Stir well and cover the pumpkin with its top.
  5. Bake at 450° F for a couple of hours.
  6. Remove the pumpkin from the oven, remove the top and let cool. With a serving spoon, scrape the pumpkin off the skin mixing it slowly to the soup, to make a puree.
  7. Should the puree be too thick, add some more hot stock to it.
  8. Serve hot. Add a couple teaspoons (to taste) of balsamic vinegar and garnish with shaved Parmigiano Reggiano.

Tom's Pumpkin Soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Tom's Pumpkin Soup

Ingredients

Directions

  1. Cut off the top cap of the pumpkin, remove all the seeds and "guts", prepare so you have a soup pot complete with its lid.
  2. Melt the butter in a small pan over medium heat. Add chopped celery, parsley, basil and thyme. Cook for 2 to 3 minutes.
  3. Fill the pumpkin 3/4th of the way up with broth, the sautéed vegetables, peeled garlic and grated cheese. Add salt and pepper to taste.
  4. Stir well and cover the pumpkin with its top.
  5. Bake at 450° F for a couple of hours.
  6. Remove the pumpkin from the oven, remove the top and let cool. With a serving spoon, scrape the pumpkin off the skin mixing it slowly to the soup, to make a puree.
  7. Should the puree be too thick, add some more hot stock to it.
  8. Serve hot. Add a couple teaspoons (to taste) of balsamic vinegar and garnish with shaved Parmigiano Reggiano.

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