Make Ahead

Heirloom Pumpkin Soup

by:
October  7, 2010
3.7
3 Ratings
Heirloom Pumpkin Soup
  • Serves 10
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

What You'll Need
Ingredients
  • 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
Directions
  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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7 Reviews

jblonski88@gmail.com
[email protected] November 24, 2021
I made this soup.....and it took me forever just to peel the pumpkin neatly. It was time consuming to make the soup and all that effort wasn't justified for the flavor that my husband rated as just average. I had to admit I agreed with him. I made the recipe exactly as specified....I always do the first time around. I was curious since I thought the pumpkin was so unique....I had never seen one before. This is the only recipe I could find using this kind of pumpkin. The photos I took of the pumpkin were quite cute but I won't buy any more of these pumpkins since the flavor was disappointing.
I just wonder if roasting the pumpkin first would have given it a better flavor. I am not disappointed....I love trying new recipes and discovering new products that I didn't know of before. Everything is a great learning experience. thank you!
 
Sagegreen
Sagegreen October 7, 2010
Thanks for this recipe and all the tips on this pumpkin variety!
 
BethatCleanerPlate
BethatCleanerPlate October 7, 2010
My pleasure! Thank you for taking the time to read it. :)
 
BethatCleanerPlate
BethatCleanerPlate October 7, 2010
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.blogspot.com/2010/10/more-pumpkins.html

Also, here: http://expatriateskitchen.blogspot.com/2008/10/weekend-herb-blogging-heirloom-pumpkins.html

Happy cooking!
 
AntoniaJames
AntoniaJames October 7, 2010
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!!
 
AntoniaJames
AntoniaJames October 7, 2010
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)
 
BethatCleanerPlate
BethatCleanerPlate October 7, 2010
Thanks! So glad I could be helpful. You sounds like an amazing cook. Your kitchen must smell heavenly!