A note from Chef Stephan Schulz: Halloween is that time of year when we all love to have fun. Aside from all of the goodies we get in our treat bags, here is a treat for your table. If you like pumpkins or don’t know what to do with pumpkins other than carving them or perhaps making a pie, you’ll like this treat, and its filling tooooooooooooo! Enjoy this playful Pumpkin Soup recipe all ready to serve in your very own pumpkin bowl!
• One small pumpkin (one and a half to 2 pounds).
• 1 garlic clove chopped
• 1 small chopped onion
• 3 Cups of vegetable broth (more if it’s a larger pumpkin) or chicken broth-Keep some extra to add to the blender
• 1 cup of heavy cream
• 2 to 3 tablespoons of butter
• A pinch of white pepper, regular fine pepper also OK
• Salt pepper to taste
• Olive oil for garnish
Method:• Wash pumpkin
• Cut pumpkin in half and remove all seeds. Separate seeds, place them on a baking pan, salt and season the pumpkin seeds then place them in the oven.
• Place the two pumpkin chunks on a separate sheet and put them in oven as well.
• Place it into a preheated oven at 375ºF for about 30 to 40 minutes or until it becomes soft but still firm.
Note: Make sure you turn over your pumpkin seeds two or three times while they are baking.
• When Pumpkin is baked, take it out of the oven and remove all the of skin from the top half of the pumpkin.
• Cut the top skinless half of the pumpkin into cubes and place it back into the oven for an additional 20 to 30 minutes, then remove from oven and let cool.
• Grab a large sauce pan, add onion, garlic and butter and sauté at low heat for 10 minutes.
• Add the vegetable broth, or chicken broth, and bring to a boil, then lower heat.
• Add the roasted chunks of pumpkin and bring to a simmer for 10 to 15 minutes. Once the chunks of pumpkin become soft add cream, simmer for a few more minutes then remove.
• Take a blender and add the broth mixture with the pumpkin chunks and blend until the mixture becomes very fine, at this time you may like to add extra broth to make mixture more smooth and creamy.
• Take the bottom half of the pumpkin you baked, place it on a serving plate then fill it up with the blended mixture. Place it on a serving dish and you have a stylish pumpkin treat for your lunch or dinner table.
• To garnish your plate and pumpkin, drizzle some olive oil over the pumpkin soup and heavy cream, then place the roasted pumpkin seeds on the side of your plate on and serve.
Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram for his daily recipe and plated photo posts: https://www.instagram.com/chef_schulz an download his FREE cookbook from totimes.ca!