With Friendsgiving just around the corner, you may be looking to impress your guests. Check out our founder's family pumpkin soup recipe. She uses it as one of her go-to recipes and we know why: no fuss about it and it makes anyone’s evening.
Thanksgiving is all about traditions with family and friends. With many of us away from our families during this time spending Thanksgiving in Hong Kong - Friendsgiving is about making new ones! What better way to put a spin on a favorite classic: pumpkin soup baked directly inside the pumpkin itself is a winner!
Get a good looking, 3kg round pumpkin. A bright orange is not vital to the recipe but let's face it, it's essential to the perfect Instagram story! Cut open the top of the pumpkin and scoop out the insides.
Add 90g of butter to a large pan and stir on low until the butter has melted, then add 178g of your thinly sliced onions and sauté them gently in the pan until they become translucent.
Next, add 355g shredded Swiss into your sauted onions and stir until cheese is slightly melted. Remove from heat and mix in 355g bread crumbs, pinch of nutmeg, 1/2 t. salt, 1/2 t. ground sage and mix until all the butter mixture is absorbed.
This is the look you're going for. Don't be afraid to give it a good mix. Anyways what sounds better than butter, bread and cheese mixed togther? To this bread crumb mixture add 1135g chicken stock to turn this beauty in a soup.
Pour the soup mixture into the pumpkin, place 2 bay leaves on top and cook in a 205 degree oven for 1.5 hours. Reduce heat to 180 degrees and cook for another 30 minutes.
Remove pumpkin from the oven. Stir in 118g of heavy whipping cream and use a hand blender to emulsify the soup.
Serve and enjoy with a fresh piece of French baguette - make sure to add a spoonful of pumpkin from the side.
Look at that color: Autumn in one picture. Makes us want to sit in front of the fire and enjoying that soup! You're welcome!
Add in one of our Autumn flower arrangements and you have the perfect Thanksgiving table.