Dig into pumpkin soup
Rosemary's Rosemary Pumpkin Soup is cooked in the pumpkin shell and topped wtih melted cheese.
Handing me a sticky note akin to a grocery list — “pumpkin (small), green onions, bread crumbs, Gruyère, broth” — my friend, Dr. Rosemary Peters, introduced me to the ingredients for the most innovative pumpkin recipe ever to grace the web pages of my food blog, Clearly Delicious. It’s a pumpkin soup served hot inside a self-cooking pumpkin bowl and topped with melted cheese.
Eating out of a pumpkin as a bowl? And, eating the pumpkin? My interest was peaked by this easy, yet curiously constructed pumpkin soup.
This is not your average cold weather soup; rather, it is innovation at its finest. In this recipe the pumpkin serves as both a bowl and the main ingredient. Warm bubbly broth steams the pumpkin when baking while also retaining the gourdlike shape upon serving.
Spoon in hand, your dinner companions can dig into the pumpkin as they enjoy the broth. The combination of steamed pumpkin and broth thickened by cheese, breadcrumbs and herbs introduces a new take on soup for October.
Serve for lunch on a cool afternoon, or as a first course for a larger dinner party. Not only is the pumpkin adorable but the resulting flavors and hardy pumpkin texture are perfect for this fall weather.