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📋Roast Pumpkin Soup With Edible Flowers
This roast pumpkin soup is what you need for a special celebration, the soup is full of flavours with garlic and thyme and to make it festive it is served inside the pumpkin and top it with garlicky edible flowers Capucines.
Course Soups & Stews
Cuisine Italian
Keyword Halloween soup, pumpkin soup, squash soup
Prep Time 30 minutes minutes
Cook Time 1 hour hour 30 minutes minutes
Total Time 2 hours hours
Servings 2 people
Calories 1145.35 kcal
Preparing the pumpkin With a large knife cut the top of the pumpkin
2 small pumpkins
Clean the top from the seeds
Remove the seeds from the pumpkin
With a melon baller, scoop the pulp making sure you do not break the skin
Roasting the pumpkin Place the pulp on an oven tin covered with parchment paper
Add the carrots cut in chunks the same size as the pumpkin
3 carrots
Add the sliced garlic clove
1 clove peeled garlic cloves
Drizzle some extra virgin olive oil and add salt
3 tablespoon extra virgin olive oil, 1 teaspoon salt
Blend all the flavour together, mixing all with your hands
Lay the sprigs of thyme on top
5 sprig thyme
Roast in the oven at 355 F- 180 C for 40 minutes
Once it is done, remove thyme stems but leave the thyme on the pumpkin
Making the soup In a pan, stir fry the leeks with butter and olive oil
3 leeks, 1 tablespoon butter
Once they are translucent add the potatoes and stir
3 potatoes
Add the roasted pumpkin
And 2 cups of homemade stock
2 cups homemade stock
Let it simmer covered for 20 minutes
Blend the soup until smooth
Making the pumpkins soup bowl Fill the pumpkins with the soup
Put the pumpkins on a baking tin covered with parchment paper
Sprinkle some cheese
2 tablespoon grated gruyere cheese
Cover with the tops and put in the oven at 355 F - 180C for 20 minutes
Take them out of the oven and make sure the cheese is melted
Season with black pepper and decorate with edible flowers capucines
6 capucines flowers
Serve them immediately
As a bowl use a small pumpkin or a Red Kuri squash
Do not scoop too much pulp or the squash risk breaking once cooked
Once you roast the squash, remove the thyme stems but leave the thyme with the roasted squash
Make sure you have something firm to serve the pumpkin, as once in the oven the squash will not be as solid as a fresh one
Serve the squash bowl on a large serving bowl just in case a clumsy guest breaks the squash while eating
If you cannot find edible flowers, you can top the soup with freshly grated black pepper
Only use edible flowers that are grown to be eaten. Flowers grown for decorations can have been treated with some dangerous chemicals
Calories: 1145.35 kcal | Carbohydrates: 188.72 g | Protein: 29.04 g | Fat: 41.3 g | Saturated Fat: 10.85 g | Cholesterol: 31.4 mg | Sodium: 1696.89 mg | Potassium: 6612.64 mg | Fiber: 33.71 g | Sugar: 41.83 g | Vitamin A: 37037.07 IU | Vitamin C: 229.6 mg | Calcium: 745.23 mg | Iron: 21.88 mg