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Squash Soup in Pumpkin Bowls

Updated: Mar 16

Cream of pumpkin soup, is probably not something that comes to mind when you’re thinking about traditional Hungarian food. However, pumpkins have become a very popular part of fall in Hungary. There are lots of different varieties of pumpkins for sale on road sides, folks growing small varieties in their gardens and used as part of fall decor.

Four the Bowls: 4 small pumpkins 2 tsp sugar For the Soup: 3 Tbs unsalted butter ½ small red onion, chopped 2 Tbsp thyme leaves 1 med - 2 lbs. butternut squash 1 tsp sugar 3 Tbs heavy cream (optional) For the Toppings: 3 Tbsp roasted pumpkin seed 1 cup Sourdough and/or pumpernickel croutons 1 tsp Paprika, chili powder or Spanish pimento ½ cup bacon bits ½ cup Fried onions 1 small cup Fried sage or parsley leaves Salt and black pepper to taste

1 - Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.

2 - Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash (peeled and cut into 1-inch pieces) and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.

3 - Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.

Servings: 4

Yield: 4

Degree of Difficulty

Degree of Difficulty: Very easy

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Nutrition Facts

Serving size: 1/4 of a recipe (8.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories 337.02

Calories from Fat (43%)

146.15 % Daily Value

Total Fat 16.61 g 26%

Saturated Fat 8.18 g 41%

Cholesterol 33.73 mg 11%

Sodium 430.6 mg 18%

Potassium 679.23 mg 19%

Total Carbohydrates 42.38 g 14%

Fiber 3.95 g 16%

Sugar 10.76 g

Protein 7.31 g 15%

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