I didn't name it, but I'm not disagreeing. This pumpkin soup isn't your typical creamy puréed soup. It's a broth based soup cooked right inside the pumpkin. That's right, i n s i d e the pumpkin. Save a pot, use the pumpkin!
I didn't get around to carving a pumpkin this year, but making this soup sort of felt like it. Broth, leeks, rosemary and salty parmesan cheese fill the cavity of the pumpkin. Pop on the top and roast away. Check out Pure Wow's
to get a better idea on how to make some d@#% good pumpkin soup.
The Best D@#% Pumpkin Soup
yields 1-2 servings
1 small pie pumpkin, about the size of an acorn squash
1 clove of garlic, whole
1 leek, halved and thinly sliced
3 sprigs of rosemary, roughly chopped
2 cups chicken stock
lots freshly ground black pepper
2 Tbsp. grated parmesan cheese
Preheat your oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Use a pairing knife and sketch out a circle about 5 in. in diameter. Sketching it out helps with making a more accurate cut. Now actually cut around the stem like you would a jack-o'-latern. Remove the top and scrape out the seeds and insides. Save the seeds for roasting later!
Place the garlic clove, leeks, and rosemary in the cavity of the pumpkin. Pour in your chicken stock. Freshly grind in a bunch of black pepper and sprinkle in the parmesan cheese. Put the top of the pumpkin back on and place it on your baking sheet. Roast for 45 minutes. Your pumpkin should be shiny and golden when it's done.
Remove the top and stir up the broth to mix up all the melty cheese. To serve, scrape spoonfuls of the pumpkin flesh from the inside and ladle into a bowl with the leeks and broth. Top with more cheese and pepper.