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Baked Pumpkin Soup

As autumn winds to a close, if you’re not sure what to do with the pumpkin that has graced your porch for the last few months, don’t throw it into the woods for the squirrels to nibble: make soup! This is a luscious and vibrant soup that demands to be served directly from its cooking vessel, the pumpkin. We served it with a pear and toasted pecan salad and a loaf of hearty bread.

Baked Pumpkin Soup

1 pumpkin, about 8″ in diameter
2 tbs. butter
1 onion, halved and sliced
1 garlic clove, crushed
freshly grated nutmeg
2 tbs. chopped fresh sage, plus extra to garnish
33 fl. oz. hot chicken stock
4 tbs. heavy cream
½ cup crumbled Gorgonzola cheese

Heat the oven to 375°F. Slice off the top of the pumpkin to make a lid and set aside. Scrape out the fibrous strands and the seeds. Cut away some of the inside flesh, leaving the walls thick enough to hold the soup. Put the pumpkin in a lightly oiled roasting dish.

Chop the pumpkin flesh and set aside. Heat the butter in a medium pan and gently fry the onion for 10-12 minutes until softened. Add the garlic and cook for 1 minutes, then stir in the nutmeg, sage, seasoning and chopped pumpkin. Cook for 5 minutes to slightly soften the pumpkin.

Put the mixture into the pumpkin shell and pour in the stock and cover with the lid. Cook for 45 -60 minutes, or until the pumpkin is tender but still holds its shape. Remove from the oven and add the cream. If you want a smooth soup, carefully use a stick blender to puree the soup. Sprinkle with cheese and extra sage leaves to serve.


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