Pumpkin Soup

12:00 AM, Oct 9, 2012   |    comments
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1 medium to large pumpkin
4-6 sprigs rosemary
2 bunches garlic (cut head of bunch off to expose inside; do not peel)
1-1/2 cups olive oil, divided
salt & pepper
1 stick butter, divided
4-5 slices of Parma ham or bacon
1/2 white onion, chopped
2 cups mushrooms, chopped
1 small butternut squash, peeled and cubed
1 qt. chicken broth, divided
1/2 tsp. nutmeg
2 cups shredded parmesan cheese
1 cup cream


Preheat oven to 350 degrees. Split pumpkin horizontally, scoop out insides and score pumpkin flesh with a knife. Rub inside of pumpkin with 1/2 cup olive oil and 1/4 stick butter. Salt and pepper inside of pumpkins. Then place rosemary and beheaded garlic inside pumpkin halves. Place on large sheet pan and roast for 1 hour.

In a large stock pot melt 1/4 stick of butter and 1/4 cup olive oil on medium high heat. Then add ham or bacon, onion, and mushrooms. Cook until onion starts to caramelize. Add squash and enough broth to cover, turn heat to high and bring to a boil. Boil until squash starts to soften. Take pumpkin out of oven, dispose of rosemary, peel and set garlic aside, scoop out pumpkin flesh. Place in a separate pot with garlic, 1/2 stick butter, 3/4 cup olive oil, nutmeg, and cream. Cook on medium low about 10 minutes, then run through blender and add to pot with bacon, mushrooms, and squash. Serve garnished with Parmesan cheese.

Presented by: Henry's Deli

Date Aired: October 09, 2012

Henry's Deli

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