Classic Pumpkin Soup Served in an Acorn Squash Bowl
This excellent pumpkin soup recipe is served in an acorn squash bowl, making it classy enough for special occasions or dinner parties. In fact, it is much easier than you might think to make squash bowls because you simply have to cut the squashes in half and bake them. Make sure you leave a thick enough wall for the acorn squash half to hold its shape when it is filled with your pumpkin soup.
This classic pumpkin soup is flavored with carrots, potatoes, pumpkin, thyme, and sage for a wholesome and simple flavor. You can vary the vegetables if you like but keep them chopped finely, since this is not a pureed soup. If you want to use parsley, dill or another herb instead of the thyme or sage, feel free to do so. Most herbs go well with this classic pumpkin soup so use what you have. Cilantro is another good choice.
The topping can be roasted pumpkin seeds or a dollop of cream but this soup looks splendid with or without a garnish because of the attractive homemade acorn squash bowls it is served in. Watch your guests’ faces light up as you serve this wonderful classic pumpkin soup in acorn squash bowls. For many of them, it will be the first time they have had anything like this.
- 1 medium pumpkin
- 2 onions, finely diced
- 2 potatoes, peeled and finely diced
- 4 carrots, peeled and finely diced
- 1 tablespoon vegetable oil
- ½ tablespoon chopped thyme
- ½ tablespoon chopped sage
- 1 pint of chicken stock (or vege stock if you're a vegetarian)
- 2 acorn squashes
- Salt and black pepper
- Roasted pumpkin seeds, for garnish (optional)
- Preheat the oven to 400 degrees F.
- Cut each acorn squash in half and remove the seeds.
- Cut a thin slice off the base of each half. Sprinkle salt and pepper over the squash flesh and put it cut side down in a big baking pan. Bake for an hour until tender, then scoop out some of the pulp, ensuring you leave a ½ inch shell so the squash holds its shape.
- Meanwhile, heat the oil in a large pan and add the onions, carrots, and potatoes. Stir well to coat with oil, then cover and sauté for 10 minutes, stirring every 2 or 3 minutes. Peel the pumpkin with a potato peeler, cut it in half, and discard the seeds.
- Chop the flesh into ½ inch chunks and add them to the pan.
- Add the broth, bring the soup to the boil, and simmer it for 15 minutes.
- Add the flesh from the baked squash and warm the soup through.
- Stir in the chopped herbs and season with salt and pepper.
- Divide the pumpkin soup between each of the 4 squash halves.
- Garnish with roasted pumpkin seeds if you like.
This classic pumpkin soup is easy to make and looks stunning in the homemade acorn squash bowls. You can make bowls from pumpkins too or any large vegetable. It is better to undercook the squash than overcook it, so it keeps it shape and holds the soup inside. You can use a homemade acorn squash bowl for any of your favorite recipes for creamy pumpkin soups, a canned pumpkin soup recipe or another type of soup altogether. This is an elegant, delicious, and simple dish to make.
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