Pumpkin Soup

Name: Pumpkin Soup
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 8 serving(s)
Ingredients: 1/2 medium pumpkin, about 6 1/2 lb (3 kg), seeded (see note); 1 tbsp (15 ml) vegetable oil; 2 carrots, cut into rounds; 2 celery stalks, thinly sliced; 2 garlic cloves, thinly sliced; 1 large onion, thinly sliced; 2 tbsp butter; 8 cups (2 litres) chicken broth; 1/4 cup (60 ml) 35% cream; 1/4 cup (40 g) pumpkin seeds; 1/4 cup (10 g) mix of chives and parsley, finely chopped

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Preparation 30 min
Cooking 1 h 10 min
Servings 8
Freezes Yes

Pumpkins may make great decorations, but they also make delicious soup, just like all squash and vegetables of the gourd family. Simply bake the pumpkin in the oven to soften it and mix the flesh with broth. Comfort in a bowl on cool autumn days.

Vegetarian

Ingredients

- 1/2 medium pumpkin, about 6 1/2 lb (3 kg), seeded (see note)
- 1 tbsp (15 ml) vegetable oil
- 2 carrots, cut into rounds
- 2 celery stalks, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 large onion, thinly sliced
- 2 tbsp butter
- 8 cups (2 litres) chicken broth
- 1/4 cup (60 ml) 35% cream
- 1/4 cup (40 g) pumpkin seeds
- 1/4 cup (10 g) mix of chives and parsley, finely chopped

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Place the pumpkin half on a baking sheet lined with parchment paper, cut-side facing down. Oil the outside of the pumpkin. Bake for 50 minutes. Turn the pumpkin over. Season with salt and pepper. Bake for another 20 minutes or until the pumpkin is tender. Remove the cooking juices and drain the pumpkin.
- Meanwhile, in a large pot over medium-high heat, soften the carrots, celery, garlic and onion in the butter for 5 minutes without letting them brown. Add the broth. Bring to a boil. Cover and simmer for 20 minutes or until the vegetables are tender.
- Using a spoon, remove the flesh of the pumpkin and add to the soup. Compost the pumpkin skin.
- In a blender, purée the soup until smooth. Season with salt and pepper.
- Serve the soup in bowls. Garnish with a drizzle of the cream, pumpkin seeds and herbs.

Note from Ricardo

Since pumpkins vary in size, make sure you have 6 cups (1.5 litres) cooked pumpkin flesh for 8 cups (2 litres) broth. The carrots add a touch of sweetness but also help to enhance the colour of the soup since pumpkins are not as orange as butternut squash. This balances out the soup without stealing the spotlight from this autumn classic.

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