Pumpkins mark the season of autumn. With Halloween right around the corner and Thanksgiving on its way, there’s no better way to snuggle up in a blanket than with some hot soup. Especially if said soup is hearty, delicious, and virtually mess-free. Is there a way? Of course there is—why would you be reading this if there wasn’t?
You can totally make soup right inside of a pumpkin. Save the jack-o-lanterns and pumpkin smashing for never, because you have other intentions at the pumpkin patch this year. Where do we start? Well, before you go—just remember to buy up a pumpkin that is small enough to fit in your oven.
In the video below, PureWow presents a homey, mouth-watering pumpkin soup that is super easy to make, festive and a beautiful presentation. If only beautiful presentations were in my reality—but hey, this is something I could even pull off.
It’s a matter of cutting off the top of your pumpkin, scooping out the seeds, and filling it up with some chicken stock, veggies, and herbs. On a side note, roast those seeds for a crunchy, salty topping for your soup!
You can make this a vegetarian dish easily by using vegetable stock instead and lactose-free by omitting the Parmesan. With sage, rosemary, garlic, and leeks, as a part of your delicious concoction, you just can’t go wrong with this.
Pop on the top and place your pumpkin inside of your oven at 400°F for a couple hours depending on the size. It’s a good idea to place your pumpkin on a baking sheet lined with parchment paper to catch any leakage.
When it’s time to take it out, the pumpkin scoops out easily, flavorful and delicious with a good ole fashion spoon. Slap some of that in a bowl and top with more stock of your choice. You could totally add carrots and potatoes to this soup too, and top if off with cracked pepper. Your guests will be so impressed, you ingenious person, you.
Tis the season of all things comfort food—and it just so happens to be damn healthy comfort food at that. I’m in.
Photo by: liz west | Flickr
