roasted pumpkin soup in the shell (kürbissuppe)

Ingredients:

• 1 pumpkin
• 700 g chopped potatoes (about 4 regular size potatos)
• 1 medium Butternut squash , peeled and diced
• 2 cups Leek tops ( 2 leeks), chopped in ½ inch pieces
• 2 quarts chicken stock
• 1 cup cream or 1/2 & 1/2 (250 ml)
• 3 bay leaves
• salt and pepper
• several dashes of pepper sauce like Tabasco

Preparation:

• Cut the top of the pumpkin for the lid.
• Heat up the stock and cut vegetables in a pan to cut down the baking time.
• Fill the pumpkin with the ingredients.
• Now put the lid on and bake at a low temperature (350F) for 1-2 hours or until the vegetables are soft.
• Remove the bay leaves and now we are ready to puree the vegetables and make the soup creamy smooth.
• I ladle most of the soup out to a bowl and scrape some of the cooked pumpkin from the side of the walls.
• Not too much as I want the walls to be thick and strong to hold the soup.
• Puree the soup in a blender, or in small batches in a food processor.
• Then I finish the soup with the salt, pepper and pepper sauce to taste.
• Add the cream or 1/2 and 1/2 and mix.
• I then return the soup to the pumpkin and put the lid on and back in the oven to get back the heat it is lost and to hold it till I am ready to serve it.
  
  

Prepared: 2012-12-10

Categories: Soup