Pumpkin Portobello Soup

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.
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
Ingredients Cut the top Remove the seeds Put the ingredients in the pumpkin Wrap in tinfoil Remove the tinfoil The soup is cooked Take the contents out Scrape the pumpkin pulp Empty the baked pumpkin Pour the soup back in the pumpkin Dress the plate before serving