Fall is in the air! As a Chef, I love a good fall recipe and this Pumpkin Soup is no exception. I am sharing this recipe with you so you can enjoy a seasonal specialty at your house!
2 medium pumpkins
2 bunches leeks, chopped
4 T. butter
Chicken stock or water, as needed
1/2 tsp. nutmeg
salt and white pepper to taste
2 cups heavy cream
French bread croutons
Parmesan cheese, freshly grated
fresh parsley and chives, chopped
Cut lids out of the pumpkins and remove the seeds and stringy stuff,
as if preparing a jack-o-lantern. Cut one of the pumpkins into two
inch chunks, leaving the skin on, and leave the other one whole. It will
serve as the tureen.
Melt the butter in a stock pot and add the leeks. Cover and cook
gently for 3 minutes, until soft but not browned. Add the pumpkin
chunks, and chicken stock or water to just cover the pumpkin. Season
to taste with salt and white pepper. Partially cover and simmer for
about 30 minutes, or until the pumpkin is very tender, then puree.
If you are serving the soup later, it can be chilled and reheated.
About an hour before serving time, brush the whole pumpkin shell with
olive oil and place it in a 400º oven. In about 45 minutes it will turn a
dark orange and begin to show hints of browning. Take it out at this
point. Do not let the pumpkin get too soft or it will collapse, and
won’t be a good tureen.
Reheat the soup, stir in the cream, check the seasoning, and pour into
the hot pumpkin shell. Float croutons on top, sprinkle with freshly
grated Parmesan, and herbs, and carry the pumpkin to the table amid
pomp and ceremony with much cheering.