Pumpkin Soup In A Pumpkin Tureen With A Healthy Twist

1. 1

   In a covered saucepan, heat the stock, pumpkin puree, onion, garlic, yellow split peas and Plimoth Plantation Seasoning to boiling; reduce heat and simmer, uncovered, 1 hour.

2. 2

   Measure out cream and allow it to come to room temperature while your soup is simmering.

3. 3

   Preheat oven to 350F degrees.

4. 4

   Cut the top off the sugar pumpkin and remove the seeds.

5. 5

   Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.

6. 6

   Carve out about 2 cups of the pumpkin meat and mash with a potato masher and add it to the simmering soup.

7. 7

   If you want the texture of your soup to be silken use an immersion blender in the pot for a final puree.

8. 8

   Stir in cream and simmer for another 10 minutes.

9. 9

   Place the warmed sugar pumpkin on a platter; ladle the soup in.

10. 10

    Garnish with parsley and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.