Recipe // Pumpkin Soup with Parmesan Crisps

October 6, 2015

I am teaming up with Harmons Grocery to share with you one of my favorite fall recipes!
Be sure to tag #MyHarmons to share your favorite fall recipes on your social media!  
Pumpkin soup always reminds me of Fall time!  My mom used to make big batches of Pumpkin soup. Sometimes I would eat it with a little scoop of rice or pasta.  It was always a fun tradition!  Some may not look at Pumpkins as something you can eat, but they aren’t just for your front porch!  They are a squash too!  Just be sure to buy the sugar pie pumpkins at Harmons Grocery!
I am very excited about Harmons brand products that are popping up all over their store!  When you see the Harmons name on anything, you know it will be good quality and well sourced!
My favorite way to use the flesh of the pumpkin is to roast it!  My mom used to skin the pumpkin with a knife then cut it into cubes, but this is so much easier!  When it is nice and roasted, the flesh will just scoop right out!  I also throw my garlic and potatoes on to roast with the pumpkin!
I just wash the pumpkin and cut it in half and add about 1/4 cup of water on top of parchment paper then place the flesh side down.  I don’t even take out the seeds or pulp because they easily scoop out of the way after you roast it.  For the full instructions, check out my homemade pumpkin puree post.
Romper- Eva Jo Rompers c/o
For the parmesan crisps, (or scary cobwebs if you need something with a Halloween theme) I just took good quality Parmegano Reggino and shredded it.  I placed a tablespoon on some parchment paper and added a little garlic powder (optional) and baked it at 375 degrees for about 8 minutes or until a little golden on the top.  Remove and allow them to cool, remove with a spatula.  Store in an airtight container.
Pumpkin Soup
Serves 8

7 cups roasted pumpkin [about 2 or 3 of the 3-4 lb  Sugar pumpkins pre-roasted}
8 cloves garlic
2-3 Russet Potatoes
Olive oil
Salt and Freshly ground Black Pepper
6-8 Shallots, diced
8 cups chicken broth (64 ounces or two 32 ounces boxes)
1 cup heavy cream
1 tablespoon Fresh Thyme, removed from stems and washed
1 tbs fresh Sage, washed

Drizzle olive oil and sprinkle salt and pepper on halved pumpkins, potatoes and un-peeled garlic cloves.  Place cut side down pumpkins on a cookie sheet lined with parchment paper, along with garlic and potatoes. Add 1/4 cup water.

Bake at 375 degrees uncovered for about 1 hour. Or when you can easily slide a knife through the top of the pumpkins.
Scoop out the pumpkin seeds and pulp, then scoop out the flesh of the pumpkin and measure 7 cups. Peel garlic and roasted potatoes.
In a large pot, saute/sweat shallots in 1 tbs olive oil over medium, medium low heat until soft.
Add pumpkin, garlic, thyme, and chicken broth to pot.  Simmer for ten minutes over medium to low heat, and stir. Next, blend in batches in a blender and place blended soup in a new clean pot.  Add salt and pepper to taste, add heavy cream and warm soup through.
Serve with Parmesan crisps (recipe above)!
Here’s how I was able to serve it at a Halloween Themed party I attended! A very fun and festive soup for a Fall or Halloween party!
Cute little Pumpkin soup with “Cobweb crisps!”
Be sure to check back this week for more on a very fun Halloween Ghouls Night out Collaboration!
{all photos by me}

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