Pumpkin Soup in Roasted Pumpkins
Happy Canadian Thanksgiving!
We celebrate Canadian Thanksgiving since my husband is a Canadian. Every year I make pumpkin soup in roasted pumpkins! We invited our friends over to celebrate with us this year since my parents are traveling and my husband's family lives out of the country.
For the decor: I bought the pumpkins at the grocery store (Hy-Vee) for $4.99 each and the rafia I bought at the dollar section at Target. The glass pumpkin, candle, candle stand, paper plates & napkins are from target too...of course! ;)
Pumpkin Soup in Roasted Pumpkins
For the Pumpkin Soup & the Roasted Pumpkins I used 2 different recipes, and I had doubled the pumpkin soup below to serve 6 adults. You can click on the links to get the full recipes. I also garnish the soup with parmesan crisps & Crème fraîche (you can get it in the grocery store). You could also add bacon bits.
6 tablespoons unsalted butter
2 small white onion, chopped
2 clove garlic, minced
2 tablespoon firmly packed light brown sugar
1 teaspoon freshly ground cinnamon
1/2 teaspoon pepper
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon cayenne pepper
Two 15-ounce can pure pumpkin puree
6 cups low-sodium vegetable broth
1 cup heavy whipping cream
Crème fraîche, for garnish (optional)
In a large pot, melt the butter over medium heat. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. Add the garlic, sugar, cinnamon, pepper, nutmeg and cayenne pepper and cook for 3 minutes. Add the pumpkin puree and broth, stir to incorporate, season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the cream and let cool for 10 minutes.
Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach desired consistency. Return the mixture to the pot or large a sauce pan. Serve warm and drizzle with crème fraîche.
6 small (6 to 7 inches in diameter) unblemished pie pumpkins
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon cloves
2 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 tablespoons butter
Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face.
In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside.
Preheat oven to 400°.
Line a large baking sheet with parchment paper. Spoon cheese by tablespoonfuls 2 inches apart on prepared baking sheet. Spread each mound to a 2-inch diameter. Sprinkle mounds with pepper. Bake at 400° for 6 to 8 minutes or until crisp and golden. Cool completely on baking sheet. Remove from baking sheet using a thin spatula.
This recipe if from my good friend! She came over early and got it going hours before the party!
1 Gallon of Apple Cider
Put the gallon of Apple Cider into the crockpot. Slice the orange in half and stick cloves into the orange, then add it to the cider along with some cinnamon sticks. Cook it on low for at least 3 hours to let the flavors infuse.