Private Chef Michèle La Porta created this pumpkin portobello soup recipe exclusively for GAYOT.com and its readers.
The soup is baked inside the gourd itself and is sure to be a showstopper when you bring it to the table to serve.
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INGREDIENTS
– 1 pumpkin (about 4 pounds)
– 1 L (4¼ cups) vegetable broth
– 1 cup heavy cream (can be omitted if you want this recipe to be vegan)
– 1/2 teaspoon of turmeric
– 2 Portobello mushrooms (chopped)
– 10 sundried cherry tomatoes
– 1/2 onion (chopped)
– 1 tablespoon of honey
– 1/2 teaspoon of rosemary
– 1 clove of garlic (minced)
– 1 teaspoon of pumpkin spice
– Salt and pepper
For presentation:
– cilantro
– hazelnuts
SUGGESTED READING: Pumpkin Health Benefits
METHOD
Follow the step-by-step instructions with the photos below.
• Wash the pumpkin and dry it
• Cut the top off and remove the seeds
• Put in the chopped onions, Portobello mushrooms, tomatoes, garlic, rosemary and cream
• Pour in the broth
• Add the turmeric, spices, honey, salt and pepper
• Place the top back on the pumpkin
• Wrap in tinfoil
• Set in a large oven-safe dish in which you have poured 1/2 L (about 2 cups) of warm water
• Cook in the oven at 350° F for 2 hours
• Once cooked, remove the tinfoil
• Pour the contents into a mixer
• Delicately scrape the pumpkin pulp with a spoon. Add it to the mixer
• Mix and pour back in the pumpkin
• Bring the pumpkin to the table and serve. Garnish each plate with cilantro and a few hazelnuts
