This time of year everyone looks forward to “pumpkin season.” Pumpkins are very versatile, and nearly all the parts of a pumpkin are edible, from the shell to the seeds, leaves and even the flowers. Pumpkins can be baked, boiled, steamed or roasted. The seeds can be washed, sprinkled with salt and then roasted for a delicious snack.
Getting creative with pumpkins can include using them as a decorative way to serve pumpkin soup. This recipe for Pumpkin Bisque is delicious and can be served in hulled-out pumpkin shell for a festive fall dinner.
Even though pumpkins are in season, I recommend using canned pumpkin for this soup, as it is easier to deal with, but you may substitute fresh pumpkin if you desire.
Garnish the top with a few roasted pumpkin seeds or add a dollop of sour cream. Enjoy and Happy Halloween!
2 cans (15 oz. each) pumpkin
1 cup vegetable broth
1 tsp. kosher salt
1 Tablespoon brown sugar
1/2 cup whipping cream or sweetened condensed milk
Combine pumpkin, broth, salt and brown sugar in a medium sauce pan. Bring to a boil, then lower the heat to simmer. Let simmer for about 10 minutes, then add the whipping cream (or condensed milk).
Simmer for 1 to 2 minutes longer to heat thoroughly.
Pour into bowls or prepared pumpkin shells (see below).
To prepare pumpkin shell:
Choose a small or medium size pumpkin. Cut off top, scoop out seeds and loose membranes. Rub inside with about 1/4 cup brown sugar and 1/4 cup kosher salt. Bake for 1 hour at 250 degrees. One advantage to serving this bisque in the baked pumpkin shell is that it keeps the bisque nice and warm for a long time.