Sunday, December 1, 2013

Butternut Soup in a Pumpkin (Potage au Potiron)

The idea of serving soup in a pumpkin for the big thanksgiving meal at work popped into my mind during a meeting.

Fortunately, it made it to the menu at work, but I also wanted to try it at home.  I also had lots of left over roasted butternut squash from the last entry, butternut squash and Sage Biscuits and a whole pumpkin left over from Halloween that was originally destined to become a Jack-o-Lanturn.

I made up this recipe from various ingredients and also drew inspiration from the recipe in the NYtimes by Andre Soltner

Here is my recipe:

1 medium pumpkin
The puree from 2 roasted butternut squash 
3 med. or 5 small onions 
1 bunch celery
1/2 stick of butter
1 cup cream
1/3 bottle of white wine
Salt and pepper
oil for the pumpkin
1-2 cups stock or water


1) Heat oven to 350 degrees.

2) Cut the top of the pumpkin off.  (Like as if you were to make a Jack-o-Lantern.  Make sure to point the knife away from your self, and angle the cuts in so that the top will rest back on the pumpkin.

3) scoop out the seeds and strings from the inside.  You can keep the seeds if you wish to roast.

4) Once it's clean inside, rub some oil on the inside of pumpkin and lid.  Put in the oven with foil over the pumpkin top for 20 minutes.  Then uncover and cook another 10 minutes.  You want to make sure that the pumpkin cooks a little, but still holds up it's shape.

5) While the pumpkin is baking roughly chop onions and sauté them in soup pot with butter, a couple of teaspoons of salt and a few turns of fresh cracked pepper (2 tsp.) until the onions soften a little.  Around 10 minutes.  Add celery and sauté for another 5-10 minutes.

6) Add wine and stock or water let ingredients it simmer for around 45 minutes.  You want all the ingredients soft.

7) Add puree and let that all cook for about 10 minute.

8) Add Cream, blend with a stick blender and adjust seasoning (salt)

9) Pour into pumpkin and serve immediately.