| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
- 2 teaspoons sugar
- Kosher salt
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 226 calorie |
| Total Fat | 13 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 38 milligrams |
| Sodium | 135 milligrams |
| Carbohydrates | 29 grams |
| Dietary Fiber | 5 grams |
| Protein | 3 grams |
| Sugar | 6 grams |
Reviews
I just got married & this was our first Thanksgiving married & I wanted to included this recipe. I used the acorn squash as the bowls & it turned out fabulous! It was so good!! I made the soup the day before so it thicken up to a great consistency. I roasted the acorn squash right before we ate. It was a hit!! I did add fresh garlic to the recipe cuz we love garlic.
I live this recipe. Have made it dozens of times since it was published. I’ll admit though, that I’ve never served it in the mini pumpkins.
It’s really good with kabocha squash, which is what I’ve always used. I microwave the whole squash for 3 minutes so it’s easier to cut and peel. After the microwave, I cut it into 1 inch wide slices and then turn them on their side to cut off the peel.
For toppings: crispy prosciutto, croutons, and pepitas. Occasionally, a little drizzle of cream or dollop of ricotta to finish.
LOVE IT!!!! And what a lovely presentation. Hubby accidentally bought me fresh rosemary instead of thyme so had to use the dry. Still turned out great. Made my own pumpernickel croutons, used Hungarian paprika, pepitas, and apple-wood bacon. Had fresh sage but totally forgot to use it. Still great! Also recommend using 4 cups or even 3.75cup rather than 5 – just depends on your soupy preference. The heavy cream and bacon made it richer but it honestly would be great without it. No need to make anything else for dinner because it is very satisfying.
Oh my goodness!! this is AMAZING! My family who dislikes squash etc, LOVED it!! now, i Added a bit more bacon, and after i fried it up real crispie, i cubed some of my home made pumpkin yeast bread and stuck it in the pan with the grease till they got a kinda crispie outside, mmm mm mm!! i also added a tiny bit of garlic powder, just for extra flavor.. all in all a 10!
This soup was so good to my tastbuds, It was total comfort food. I never expected soup made with squash would taste so good. My 20 year old picky vegetarian daughter loved it, as did my 18 year old son & my husband. The pumpkin bowls were adorable. I, also, used 4 cups of water, instead of 5. I topped it with the durkee french onions, and dried parsley.
The soup is delicious when grated 1 leek and a little fresh ginger gives
My family loved it, me exempt. Something about squash makes me wanna gag however it looks great in the pumpkin. I do warn though that this is a time consuming recipe! Also the salt is a key element here otherwise you’ll end up with baby food.
I actually used the pumpkins. This was a nice meal for the fall/winter. I will use about four cups of water instead of five because my soup was more liquidy. I think the idea to put it in pumpkins is so genius. I served mine with bacon. Tomorrow I will add the chili powder and parsley to see how much difference it tastes.
The soup was wonderful especially with the bits of soft pumpkin. A wonderful fall dish the whole family enjoyed!
My rating is just for the soup. I’ve never tried the bowls. I’ve been addicted to this soup for two years now. It is delicious! I top mine with French’s Onions.