Ingredients Jump to Instructions ↓

  1. 2 Pumpkins - seeNote (medium)

  2. (or 2 large acorn squash)

  3. 1 tablespoon 15ml Melted butter

  4. Salt - to taste

  5. Freshly-ground white pepper - to taste

  6. 1/4 teaspoon 1 1/3ml Ground allspice

  7. 1/2 teaspoon 2 1/2ml Cinnamon

  8. 2 tablespoons 30ml Brown sugar - optional

  9. 1 tablespoon 15ml Oil

  10. 1 cup 237ml Sliced leeks

  11. 3/4 cup 82g / 2.9oz Chopped carrots

  12. 1/2 cup 55g / 1.9oz Chopped celery

  13. 2 tablespoons 30ml Flour - optional

  14. 1 Potato - diced

  15. 2 Mild chicken stock

  16. 1 cup 237ml Heavy cream

Instructions Jump to Ingredients ↑

  1. * Note: One pumpkin or squash is to be used as a serving bowl for this soup.

  2. Preheat oven to 350 degrees.

  3. Carefully cut top off one pumpkin and reserve, clean out seeds into a bowl of water, and lightly oil inside, outside and top of pumpkin; season insides with salt and pepper. Halve second pumpkin or squash, clean out seeds, adding them to bowl, and cut into 8 pieces. On a baking sheet roast squash, top and pieces until tender.

  4. Meanwhile, clean seeds, spread on another baking sheet and roast until lightly toasted. In a small bowl toss hot seeds with melted butter, seasoning, a pinch of spices and 1 teaspoon brown sugar. Set aside for garnish.

  5. Heat oil in a large soup pot, add leeks, carrots and celery and cook 4 minutes until vegetables are tender. Dust vegetables with flour, if using, and stir until it turns golden. Add potato, pulp from squash pieces and stock. Bring to a boil, reduce heat, cover and simmer 40 minutes.

  6. Add spices and cream; taste and season with salt, pepper and brown sugar. Cool slightly and puree with an immersion blender or in a blender to a smooth consistency and strain through a sieve. Reheat, if needed, and serve in pumpkin shell, sprinkled with toasted seeds.

  7. This recipe yields 2 to 3 servings.


Send feedback