Pumpkin Soup Served in a Pumpkin {RECIPE}

Beautiful fall weather inspires me to bake and create my favorite soups. It's no secret that I love pumpkin, so when October comes along I start conjuring recipes in my head. I've always liked spooning soup out of a sourdough bread bowl, so why not a pumpkin? It's an easy recipe that just asks for a few complimentary ingredients to be mixed together and put inside the pumpkin to bake. Your kitchen will smell lovely with the aroma of nutmeg and pumpkin. A classic fall soup is just perfect to serve with some crusty French bread for lunch or dinner.

This recipe began as Julia Child's recipe for Pumpkin Soup Served in a Pumpkin {Le Potiron Tout Rond} in her famous cookbook Mastering The Art of French Cooking. Originally, it was more of a cheese fondue inside a pumpkin than a soup. The recipe can be altered for vegan/non-dairy quite easily as well, using coconut cream rather than heavy cream or crème fraîche, along with omitting the Gruyère cheese altogether. It's still just as delicious and hearty as a vegan recipe if you make it sans cheese and dairy. The coconut cream adds creamy flavor that I adore. Just mix together your luscious autumnal ingredients, bake, and as Julia Child was fond of saying, Bon Appetit!

Pumpkin Soup in a Pumpkin

  • 1 pie pumpkin (sugar pumpkin)

  • 1 ½ teaspoons sea salt

  • 2 carrots, peeled chopped

  • 1 cup vegetable broth

  • 1/2 can pumpkin puree

  • 1/4 cup sherry

  • 4 oz crème fraîche (or 4 oz coconut cream for a vegan recipe)

  • 1 teaspoon ground or freshly grated nutmeg

  • ½ teaspoon freshly ground black pepper

  • 6 oz Gruyère cheese, shredded (optional)

  • 2-or-3 sage leaves, finely chopped

  • handful seasoned croutons

Directions

Heat oven to 425 degrees.

With a knife cut the top off the pumpkin and remove the circle with stem. Set aside. Scrape out the seeds and strings using a large metal spoon or your hands. Place the pumpkin in a roasting pan (I used a clay tagine baker) and sprinkle ½ teaspoon sea salt inside. Make a layer of croutons inside the bottom of the pumpkin.

Stir together the broth, pumpkin puree, and crème fraîche in a bowl (use coconut cream for a vegan version of this recipe). Add a pinch of salt, nutmeg, chopped sage and pepper to the mixture and stir. Dash in some sherry. Add the chopped carrots. Mix and put mixture inside the pumpkin. If using Gruyère, as you fill the pumpkin with the soup mixture, layer it with cheese and croutons so it's very cheesy once baked.

Top with a sage leaf, more croutons and a sprinkle of nutmeg. Drizzle olive oil and sprinkle cheese on the croutons. Replace the pumpkin top and carefully put into the oven. Cover loosely with foil so the pumpkin does not burn. It bakes nicely without the worry of burning your tasty toppings. I had the luxury of using my tagine cover and it worked out well.

Bake for 1 hour and a half. Turn the heat down to 375 degrees and bake for another 30 minutes.

Serve with bread and enjoy.