I am always looking for creative ways to cook and
serve the traditional Thanksgiving meal. Some years ago, I followed this recipe
for a Halloween party, and this year I have decided to use it for Thanksgiving.
Serving the soup in a pumpkin shell is not absolutely necessary, but it
certainly makes it more festive, attractive, and fun. Use one large pumpkin
shell for the table or small pumpkin shells for individual servings.
Preparing the pumpkin shell(s)
Select short, round, squat pumpkin(s) rather than
upright tall, thin ones. Wash the pumpkin(s) in warm, soapy water, rinse well
and dry. Using a sharp knife, insert the tip about 1/3 of the way down and cut
away the top to form a lid. Scoop out the seeds and stringy mass. Lightly oil the pumpkin inside and out,
and sprinkle the inside with salt. Place cleaned pumpkin(s) and lid(s) on a
parchment-lined baking sheet. Bake at 325°F for one to one and one-half hours,
depending on the size of the shell. Bake
the pumpkin shell until the pumpkin flesh begins to soften. WATCHPOINT: You
want the pumpkin flesh to be just soft enough to scoop out, but the shell must
not get soft or it will not support the weight of the soup. If unsure, it is
better to underbake. Remove from the oven and allow to cool.
Gently scoop out some of the soft, cooked pumpkin from
the wall and lid, being careful not to puncture the shell. Use this for the
pumpkin soup.
For 8 servings:
2
cups finely chopped onions
½ cup
finely chopped leeks
½ cup
finely chopped celery
½
cup finely chopped carrots
½
cup peanut oil
8
cups chicken stock
4
cups (2 pounds) cooked pumpkin (You
can add or substitute cans of pumpkin.)
2 Idaho or Russet
potatoes, peeled, washed and cubed
1
bay leaf
2
cups milk
Salt
and pepper to taste
Grated
Parmesan or Swiss cheese
Fresh
chopped parsley
Fleur
de sel
In a
large, heavy-bottomed pot, sauté onions, leeks, celery and carrots in oil. Cook
until onions begin to look translucent. Add stock, pumpkin, potatoes and bay
leaf. Bring to a boil. Reduce heat and simmer, uncovered, 30 to 40 minutes,
stirring occasionally. Remove bay leaf. Add milk and cook over low heat for five
minutes. Do not boil. Add ½ teaspoon salt and ½ teaspoon black pepper. (If it
is too thick, add water or more milk and cook another five minutes.) Ladle hot
soup into pumpkin shell(s). Serve hot with grated cheese, chopped parsley and
fleur de sel as garnish.