Is it even acceptable to still be talking about pumpkin? Is that only an October-November “thing”?
I know it’s the middle of December and most people have moved on from pumpkins to chestnuts and peppermint, but pumpkins are in season Fall-Winter, and by golly, you know I will milk that for all its worth!
How amazing does this soup look? I love the look of an entire pumpkin filled with bubbly cheese and tender chunks of bread. This is such an impressive-looking dish, and yet, you won’t believe how simple it is to make! Seriously, all you have ego do is throw a bunch of ingredients into a pumpkin and pop it in the oven. The hardest part? Cleaning out the gooey pumpkin guts. It’ll be Halloween jack-o-lantern carving all over again, except the end result will be warm, comforting soup instead of a candle-lit face carved into a gourd—better outcome, in my opinion 😉
This would make a gorgeous dinner party offering; you could bring the entire filled and roasted pumpkin to the table, and have everyone scoop out their own servings.
Let’s talk a little about the flavor of this soup, because it’s pretty incredible. Of course no one can resist melty cheese, but that’s not even the best part. The broth gains a certain depth and richness after roasting in the pumpkin and melding with all the spices and butter. It might just be the most soothing broth I’ve eve tasted—one spoonful seems to melt any worries or stress from the day away. The breadcrumbs and cheese kind if disintegrate while cooking, adding a wonderful texture to the soup. I think I ate this for a week straight—every day—after I made it, and then I mourned it’s loss after it was gone. Yes, this soup even makes awesome leftovers. To store any extra, simply ladle all of the broth (and cheese goodness) into a large tupperware, and scrape all of the flesh out of the pumpkin and it to the broth; cover and refrigerate!