Pumpkin Bowl Butternut Squash Soup
Cozy up with this pumpkin bowl butternut squash soup, a festive fall recipe that’s creamy, comforting, and served in roasted mini pumpkins for a stunning Halloween presentation.
Equipment
- Sharp knife
Ingredients
For the pumpkins:
- 4 small pumpkins
- 2 teaspoons sugar
- Salt to season
For the soup:
- ½ small white onion diced
- 3 tablespoons salted butter
- 1 medium butternut squash peeled and chopped into 1-inch pieces (about 2 lbs / 900g)
- 3 tablespoons heavy cream 45ml
- 2 sprigs thyme
- 1 teaspoon sugar
- 5 cups water 1.2 liters
- Salt and pepper to season
- Cooked bacon or roasted sesame seeds for topping
Instructions
- First prepare the pumpkins. Preheat the oven to 400ºF / 200ºC degrees.
- Use a paring knife to cut around the stems of the pumpkins to remove a lid size section.
- Scoop out the seeds and fibers then place both the pumpkins and lids onto a baking sheet.
- Sprinkle the inside of each pumpkin with half a teaspoon of sugar and salt.
- Roast until tender which will take between 20–30 minutes.
- In the meantime, melt the butter in a large saucepan over a medium heat. Add the onion, one teaspoon of salt and strip the thyme leaves also into the pan. Cook for around 5–7 minutes until the onion is softened.
- Add the squash and sugar and continue to cook for another 3–4 minutes.
- Add the five cups of water and bring to a boil. Simmer uncovered until the squash is tender – around 20 minutes.
- Transfer to a blender and blend until smooth.
- Return to the pan and stir in the cream and season with salt and pepper.
- Serve in the cooked pumpkins topped with sesame seeds and cooked bacon.
