Melissa Hamilton and Christopher Hirsheimer, creators of seasonal recipe series "Canal House Cooking," developed Pumpkin Soup With Pimenton and Preserved Lemon as a side dish to showcase a beautiful hollowed-out pumpkin. "We thought it would be great to use one as a centerpiece, an edible tureen for the soup."

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Recipe Summary

Servings:
8
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Ingredients

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Directions

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  • Preheat oven to 350 degrees. Cut out a lid around stem end of pumpkin and set aside. Scrape out and discard seeds and string. Put pumpkin on a baking sheet along with lid. Brush pumpkin flesh with oil. Rub in salt, pepper, and pimenton. Add lemons, garlic, and bay leaves. Fill pumpkin halfway with stock.

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  • Roast until flesh is soft when pierced with a paring knife, 2 to 2 1/2 hours. (Take care not to puncture skin.) Replace lid for effect and serve soup at table, scraping flesh from bottom and sides into broth, then ladling it into bowls.

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