If you like simple recipes, you'll enjoy this pumpkin soup recipe from Chef Tips host Jason Hill. This easy recipe uses just
a few simple ingredients: one pumpkin, half and half, seasoned croutons and Gruyere cheese. It is layered and placed in the oven to form a deliciously thick French pumpkin soup. It's perfect for your Thanksgiving or Halloween party.
Tags:How to Make Pumpkin Soup,autumn,chef jason hill,chef tips,cheftips,cheftipsonline,pumpkin,pumpkin soup,soup,thanksgiving
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When people think of pumpkin recipes, pumpkin pie usually comes to mind. Fact is pumpkin is used in a variety of recipes and today we’re making pumpkin soup.
Hi I’m Chef Jason Hill, in today’s pumpkin soup recipe calls for few simple ingredients and what makes it extra fun is we’re going to be cooking it and then serving it right out of the pumpkin.
Couple of tips when choosing your pumpkin try an avoid pumpkin that have a lot of bruises that look this. And choose pumpkins that are heavy for their size.
For today’s recipe I’m using a pumpkin that’s about 3 pounds, I’m using 6 ounces of onion garlic season croutons, about a half a grated Gruyere cheese and one quart of half and half.
I like to use a small peering knife for this job and we’re going to cut a lid off of the pumpkin large enough so later it will down into the soup. Okay, we’re going to now remove the fibers and the seeds, save your seeds if you want to roast some pumpkin seeds but you want to make sure you’re going to leave them meat intact. To remove the fiber in the seeds all you need is a simple spoon and you just go in there and you start scooping it right out.
All right, I’ve removed all the fiber and this is about what you wanted to look like, we’re leaving the meat in there because this is what’s going to cook into the soup. Now it’s time to start our layering method. I’m going to first put in a few croutons, followed by a little bit of cheese, and more croutons.
Now we’re going to slowly pour in the half and half just up to the top, a little dash of fresh crack pepper, followed by a little bit of fresh crack sea salt and I like to stick a fresh spring of tarragon into the mix. You don’t have fresh you could use dried tarragon.
Okay, after an hour and a half in the oven the pumpkin is soft I just want to scoop the edges of the pumpkin around and get it into the soup and you can either eat this right out of the pumpkin or serve this in your favorite bowl. This is one of those traditional French recipes that is certainly not healthy but it’s going to be a fun addition to Halloween or Thanksgiving menu. Thanks for tuning in.