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Squash Soup in Pumpkin Bowls
 Squash Soup in Pumpkin Bowls
Pumpkin Bowl SoupIngredients:
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
  • 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

Directions: 
1. 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.
2. 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.
3. 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). Season with salt and pepper, and top as desired.

Nutrition:
Servings: 4 
  • Calories 226
  • Total Fat: 13 g
  • Protein 3 g
  • Total Carbohydrates 29 g
  • Sugar 6 g
  • Fiber 5 g
  • Sodium 135 mg

Adapted from foodnetwork.com