If you've looked at any news stand the last 3 weeks you might recognize this photo above. The cover of the Food Network Magazine for october showed this amazing little pumpkin filled to the brim with a delectable soup.
I decided to make some since it looked oh so adorable!! It was delicious, although I must say the soup tasted better the second day than right off the stove.. I'll let you decide but here is the recipe I used.
2 small pumpkins
3 T butter
1 small onion
1 small butternut squash (cut into cubes)
1 tsp brown sugar
pepper as needed
- Cut open the pumpkin from the top and scoop out the fibers and seeds.
- Sprinkle salt and roast in an oven at 400 degrees until softened. (about 45min-1h)
- Meanwhile melt the butter in a saucepan and cook the onion for 5 minutes. Stir often so it doesn't burn.
- Add squash, sugar, thyme, pepper and coat for a few minutes till it's glazed all around.
- Add water just until it covers the contents of the pot and cook until squash it tender.
- Blend the soup to a puree.
- Crisp the Prosciutto either in the oven on top of aluminium foil or over a stove, until crispy.
- When the pumpkin is roasted and the flesh is soft, pour the soup into it and top with prosciutto and any other toppings you desire. Put the lid back on it and serve. to your wowed guests and family.
This soup was so delicious even my kitten wanted to join us for dinner.
When you mix the flesh of the pumpkin with the soup it actually tastes even better. And if you do that first and allow the flavors to marry before serving that will be a top notch soup!! Good Luck and Happy Halloween!!