Pumpkin soup in pumpkin pots

Votes: 2

Time: 45 min.
Complexity: average
Servings: 4

Nutritional value per serving:

Calories 226, total fat 13 G., saturated fats G., proteins 3 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.

Equally beautiful and delicious, this easy-to-make soup is served in roasted pumpkin or acorn squash pots. Add some pumpkin seeds, croutons, and fried onions for flavor and a crispy texture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For pots:

4 small baking pumpkins (such as bully or sugar pie), acorn squash, or pumpkins
2 teaspoons of sugar
Coarse salt

For the soup:

1 medium butternut squash or kuri squash (about 1 kg), peeled and cut into 2.5 cm pieces
3 tbsp (45 g) unsalted butter
1/2 small onion, chopped
Coarse salt
2 sprigs of thyme
1 teaspoon of sugar
3 tablespoons heavy cream (optional)
Freshly ground pepper

Toppings:

Pumpkin seeds
Croutons (crackers) made from unleavened and/or rye bread
Paprika, chili powder or pimento pepper
Pan-fried prosciutto, serrano, or bacon
Fried onions
Fried sage or parsley leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: butternut squash, pumpkin seed, onions, thyme, cream, toast, paprika, chili seasoning, pimento pepper, ham, prosciutto, sage

Cooking the dish according to the recipe:

Prepare the pots: Preheat the oven to 400°F (205°C). Using a paring knife, cut a large circle around the stem of each pumpkin (or make a zig-zag cut if desired). Remove the "cap" and scoop out the seeds and soft fibers.

Sprinkle the inside of each pumpkin with 1/2 teaspoon of sugar and salt. Place the pumpkins with their lids on a baking sheet. Bake until tender, 20-35 minutes, depending on size.
While the pumpkins are roasting, prepare the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon of salt. Tear off the thyme leaves, add them to the pan, increase the heat to medium, and cook, stirring occasionally, until the onion is soft, about 5 minutes.

Add the pumpkin pulp and sugar and cook, stirring, until a glaze forms, 3-4 minutes. Add 5 cups of water and bring to a boil. Reduce heat and simmer, uncovered, until the pumpkin is tender, 15-20 minutes.

Place the mixture in batches in a blender, cover loosely to allow steam to escape, and puree until smooth. Pour back into the saucepan (or puree directly in the saucepan with an immersion blender). Add heavy cream, if desired. Season with salt and pepper, and add to the soup with your favorite topping.
Culinary advice: When pureeing hot liquids, let them cool for 5 minutes or so, then transfer to a blender, filling it only halfway. Place the lid on top, leaving one end open. Cover the lid with a kitchen towel to prevent splashes, and blend until smooth.

Categories:

recipe / Calorie content of prepared meals / Soups / Cream soups / Pumpkin dishes / Pumpkin soups

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