Heirloom Pumpkin Soup

By • October 7, 2010 • 6 Comments

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Author Notes: I like to cook things that might intimidate some cooks. Take the Galeux D'Eysines pumpkin. You might find this sold as a "decorative" pumpkin under the harsh name of "Uncle Fester Pumpkin." It's salmon-colored and covered with tan, um, "warts." Looks are deceiving. This is one of the most delicious edible pumpkins in the world. When we cut into it, the kiddo's first remark was, "It smells like a peach!" And it did, the squash flesh was a yellow-orange with a fruity aroma somewhere between peach, hazelnut and that characteristic winter squash earthiness. Paired with fresh herbs and just a touch of butter and half and half for the finish, this makes a beautiful, subtly complex fall soup.BethatCleanerPlate

Serves 10

  • 5 pounds edible pumpkin, Galeux D'Eysines
  • 2 tablespoons olive oil
  • 2 leeks, cleaned and sliced white parts
  • 1 medium-sized yellow onion, diced
  • 2 fresh sprigs rosemary, chopped
  • 3 sprigs fresh thyme, stemmed
  • 1 tablespoon fresh sage, chopped
  • 1/2 bunch fresh parsley, chopped
  • 8 cups chicken broth
  • 3 tablespoons butter
  • 1 tablespoon sugar, optional
  • 1 pinch nutmeg
  • salt and pepper to taste
  • 1/3 cup half and half
  1. First, get a sharp knife. Cut the pumpkin in half, scoop out seeds. Cut the halves into manageable chunks, then cut away the outer rind. Dice the flesh into 1-inch cubes. It's really not so hard if you have a good chef's knife.
  2. Heat the olive oil in a large stock pot, medium heat. Add the leeks, onion and herbs and sweat the aromatics until translucent, about 10 minutes. Add the pumpkin cubes and the chicken stock and bring to a boil. Reduce heat to a simmer, cover and let simmer until the pumpkin is tender, about 20-30 minutes.
  3. Puree using an immersion blender. Swirl in the butter and the half and half. Add the nutmeg, then taste and adjust the salt and pepper as needed. Use the sugar if you like a slight sweetness to your soups.
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Tags: fall, heirloom pumpkin, Soups

Comments (6) Questions (0)

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almost 4 years ago Sagegreen

Thanks for this recipe and all the tips on this pumpkin variety!

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almost 4 years ago BethatCleanerPlate

My pleasure! Thank you for taking the time to read it. :)

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almost 4 years ago BethatCleanerPlate

Hi Antonia, you can definitely use roast pumpkin. It will just add a slight caramelized flavor to the mix. It would be good both ways, but I like the one-pot stove method! If you want a guide to which of those pumpkins can be eaten, I've started several posts with photos and links that can help you find new varieties to try! You can find recipes and links and photos starting in this post: http://expatriateskitchen...

Also, here: http://expatriateskitchen...

Happy cooking!

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Wow, this information is amazing! I suppose this soup would also be tasty with a simple butternut squash too. I bake bread three or four times a week (more when the boys are home from college), and always like to put something else in the oven while my bread is baking . . . that usually ends up being vegetables for roasting. When the autumn squashes are plentiful, my fridge is usually full of recently roasted squash and pumpkin, with which I cook, all the time. Often, I eat it just plain! Thanks again for this terrific recipe, and the links!!

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Very useful information here. I've wondered about those, shall we say, "homely," pumpkins. I love pumpkin soups; in fact, I was planning to roast a pumpkin this weekend. Have you tried this using roasted pumpkin? Either way, I must try this! Thanks for posting it. ;o)

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almost 4 years ago BethatCleanerPlate

Thanks! So glad I could be helpful. You sounds like an amazing cook. Your kitchen must smell heavenly!