TIP OF THE DAY: Serve Pumpkin Soup In A Pumpkin Tureen | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food AdventuresTIP OF THE DAY: Serve Pumpkin Soup In A Pumpkin Tureen | The Nibble Webzine Of Food Adventures
Or, you can make one out of a real pumpkin, and have pumpkin soup to boot.
Select a handsome pumpkin of a size that suits your needs. Wash the pumpkin.
With a sharp knife, cut the “lid” off of the pumpkin.
Scoop the flesh out with an ice cream scoop. Scoop the flesh from the lid as well.
Toss the membrane; save the seeds to toast as a soup garnish.
Make soup from the flesh (recipes below).
If you’re making the soup in advance, you can keep the tureen in the fridge or a cool spot. We’d love to save and re-use the tureen, but we’ve never had enough freezer space to see how it freezes. If you do, wash the pumpkin tureen after you’ve served the soup, let it dry, freeze it and please let us know how it goes!
Serve soup from a real pumpkin tureen. Photo by G.M. Vozd | IST.
Decorate Your Tureen
The most breathtaking pumpkin tureen we’ve seen is on the website Phoo-d. The rim is circled with fresh flowers. If you have the time and energy—or simply want to see a beautiful photo—take a look.
Pumpkin Soup Recipes
Recipe #1: Pumpkin soup with chicken stock and milk
Recipe #2: Pumpkin soup with chicken stock, half-and-half and cocoa croutons
Recipe #3: Pumpkin soup with anise and Pernod-flavored cream cheese “sorbet”