Pumpkin Portobello Soup

By Chef Michèle La Porta

When I was asked by Sophie Gayot for one of my pumpkin recipes for Thanksgiving 2020, I didn’t just want to give a “regular” recipe, as this year is nothing usual. I created one exclusively for GAYOT.com and its readers.

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

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

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:

• 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