Pumpkin Cauldron Soup

Tuesday, October 30, 2012

  • 1 pumpkin, about 20cm in diameter
  • 25g butter
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • Freshly grated nutmeg
  • 2 tbsp fresh sage, chopped
  • 1l hot chicken stock
  • salt and black pepper
  • 3 tbsp cream
  • 100g Emmental, or other melting cheese, grated
  • fresh chives, chopped


  1. Heat the oven to 190ºC (170ºC fan oven) gas mark 5. Slice off the top of the pumpkin to make a lid and set aside. Scrape out the fibrous strands and seeds. Put the pumpkin in a lightly oiled, deep roasting dish.
  2. Cut away the flesh inside, leaving walls thick enough to hold soup. (an ice-cream scoop works well for this task) Chop the flesh.
  3. Heat the butter in a pan and gently fry the onion for 10 minutes until softened. Add the garlic and cook for 1 minute. Stir in the nutmeg, sage and reserved pumpkin flesh.
  4. Put the mixture in the shell and pour in the stock. Season and cover with the lid. Cook for 45 minutes to 1 hour till the pumpkin is tender but still holds its shape. Stir in the cream; garnish with chives and extra cheese.
  5. Carefully remove from the oven and bring the pumpkin to the table. Ladle the soup into bowls to serve.

    Note:  Serves 4, Halloween Recipe

Photo Credit: warmsnugfat.blogspot
Source : warmsnugfat.blogspot.ie/2012/10/pumpkin-cauldron-soup.html


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