Double Pumpkin Soup is the perfect way to showcase this beloved autumn squash, featuring sugar pumpkins both as the base for this flavorful soup, and as the serving vessel.
This presentation is so charming and worth the extra effort it takes to clean out each pumpkin. If you could hear the oooohs and aaahhs I get whenever I serve this Double Pumpkin Soup, you’d never use a regular old bowl again. Single pumpkin soup isn’t nearly as impressive.
Sugar pumpkins have a terrific texture and flavor, and their small size makes for easy seed and pulp removal. Once scooped clean, I cut the pumpkin in half and roast it in the oven at 350 degrees until the skin is fork-tender and the edges begin to caramelize. Roasting squash, or any vegetable, brings out their natural sugars and creates a more robust flavor profile for the soup.
The soup is rounded out with sauteed onion and celery, chicken or vegetable stock and a medley of fall spices. To create a silky-smooth consistency, I use a handheld immersion blender to puree the soup and then pass it through a liquid strainer to make it extra velvety.
I like to add a touch of heavy cream to the soup just before serving, but you can skip this step and the soup will still taste great. A dollop of sour cream to garnish gives a nice punch of tang to this flavorful soup, or you could opt for a more seasonal flourish with toasted nuts, pumpkin seeds, raisins or cranberries.
So, pick up some sugar pumpkins and get ready to dazzle your family and friends with this warm, comforting and delicious Double Pumpkin Soup.
Go to the RECIPE.
I’d love to know what you’re making this Halloween week, and hope you’ll check back tomorrow for another Halloween favorite. Happy cooking!