Today I took my boys for our annual visit to the Milburn Orchards pumpkin patch. We’ve gone every year for the past 5-6 years, and usually we meet their cousins there. This year, we just couldn’t make our schedules match so I just went on my own with my two kids. It was $1 Friday which is an awesome deal (it’s usually $10 per person) which meant I had much leftover money to spend in the farm market there. Last week FoodNetwork.com asked me to share one of their fun fall recipes–so you know it’s good! Much better than something I would make up and experiment with.
What I also liked about this recipe, besides being bright and fun and healthy…is that it told me how to prep a pumpkin bowl. I’ve often wondered how to do that, and now that I see how it’s done I can make pumpkin bowls for other soups I make. My husband has a really good carrot soup recipe that he likes, I bet it also would be good in these bowls. Either is a great choice for a Thanksgiving side dish or first course. It would make such a statement on your table!
I often lament about how I am trying to get my kids to eat healthier and I think this may work. They helped pick out the little pumpkins and the squash and I think they will enjoy making it. They were very excited to learn that we are going to eat soup out of the pumpkins. But, I may not get to it until Sunday and I wanted to post the recipe. I’ll let you know how it goes.
- For the Bowls:
- 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
- 2 teaspoons sugar
- Kosher salt
- For the Soup:
- 3 tablespoons unsalted butter
- 1/2 small onion, chopped
- Kosher salt
- 2 sprigs thyme
- 1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
- 1 teaspoon sugar
- 3 tablespoons
- heavy cream (optional)
- Freshly ground pepper
- For the Toppings:
- Pepitas (hulled green pumpkin seeds)
- Sourdough and/or pumpernickel croutons
- Paprika, chili powder or Spanish pimenton
- Crisp prosciutto, serrano ham or bacon
- Fried onions
- Fried sage or parsley leaves
- Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
- Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
- Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.