9 years ago

Creamy Pumpkin Soup in a Pumpkin
[Vegan, Gluten-Free]

LJ By: Lilia Jankowska

Author Bio

Hi, I am Lilia, living in the North of Poland. I am the cook and... Read More

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Pumpkin

Creamy Pumpkin Soup in a Pumpkin [Vegan, Gluten-Free]

Dairy Free

When you serve pumpkin soup inside a hollowed pumpkin, you know it's going to steal the show. Hokkaido pumpkins are roasted, hollowed out, then filled with a creamy soup made from vegetables and roasted pumpkin. Serve with a drizzle of balsamic vinegar and sautéed shallots.

Ingredients You Need for Creamy Pumpkin Soup in a Pumpkin [Vegan, Gluten-Free]

For the Soup:

4 small Hokkaido pumpkins
4 garlic cloves
Thyme, to taste
Oil, as needed
Salt and pepper, to taste
Hot pepper flakes, to taste

For the Vegetable Broth:

4 carrots
2 parsley
Leek, white part
1/2 a medium-sized celery stalk
Salt and pepper, to taste
4 1/4 cups water
Balsamic vinegar, for serving

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How to Prepare Creamy Pumpkin Soup in a Pumpkin [Vegan, Gluten-Free]

Preheat oven to 390°F. Slice off the upper part of the pumpkin and hollow out the center. To the center of each pumpkin, add fresh thyme, 1 minced garlic clove, salt, pepper, and oil.
Place on a lined baking sheet and bake for 20 minutes. Remove the pumpkins from the oven and carefully scoop out the flesh.
Combine all ingredients for the broth in a pot, including the pumpkin flesh. Season with hot pepper flakes to taste and bring to a boil. Let cook until the vegetables are tender, then allow to cool slightly before transferring to a blender and puréeing. Use a sieve to get rid of any remaining chunks, if desired.
Serve the soup in a pumpkin, drizzle with balsamic vinegar, and serve.

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