Squash Soup in Pumpkin Bowls Recipe

Name: Squash Soup in Pumpkin Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

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).
2
Remove the lid and scoop out the seeds and fibers.
3
Sprinkle the inside of each with 1/2 teaspoon each sugar and salt.
4
Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
5
Meanwhile, make the soup: Melt the butter in a large saucepan over low heat.
6
Add the onion and 1 teaspoon salt.
7
Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes.
8
Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes.
9
Add 5 cups water and bring to a boil.
10
Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
11
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).
12
Stir in the heavy cream, if desired.
13
Season with salt and pepper, and top as desired.
14
Photograph by Steve Giralt

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Squash Soup in Pumpkin Bowls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Soup in Pumpkin Bowls

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