Pumpkin Portobello Soup

By Chef Michèle La Porta

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.

• Find more of GAYOT’s gourmet recipes for Thanksgiving dinner at home.

> Follow the step-by-step instructions with the photos below.

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

METHOD:
• 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