Many of our dates have been at our own dining room table on a Saturday afternoon during Peter’s nap. We love exploring new restaurants together, but the times we have spent together tucked away in our own home, recreating or inventing a beautiful dish to share with one another have been some of my favorite memories as a newlywed. I have been wanting to make this soup for years and after coming up with some revisions of my own, I finally took the time to do it. Last weekend Mike put Peter in his crib for a nap, and I set the table for two, poured some white wine, and finished the preparations for our Cinderella Soup.
This unique seasonal soup that is cooked and served in a pumpkin is both delicious and endearing. It’s autumnal fragrance fills your home as you cook it and once it is set before you all you can do is stare for a few seconds before taking a bite! We hope you enjoy this fairy tale soup just as much as we do!
For a printable version of this recipe, click here.
2 small pumpkins
1 cup vegetable broth, preferably homemade
1/2 cup heavy cream
1/4 teaspoon nutmeg
black pepper, freshly ground
1 fresh sage leaf
1 fresh thyme sprig
1 tablespoon olive oil
4 bacon slices
2 tablespoons unsalted butter
2 garlic cloves, minced
2 slices day old bread, torn into bite sized pieces
1/2 teaspoon poultry seasoning
1/4 cup mozzarella cheese, shredded
- Preheat oven to 375 degrees Fahrenheit.
- After cleaning and drying pumpkins, remove their tops by cutting a small circle around the diameter of stem.
- With a spoon, kitchen scissors, and your hands, remove the seeds and stringy fibers inside the pumpkins. Save a few seeds for roasting and garnishing, if you desire.
- Whisk broth, heavy cream, and nutmeg together in a medium sized bowl. Mix in a dash of salt and pepper.
- Add the sage leaf and thyme sprig to the mixture.
- Pour half the liquid in one pumpkin and the remaining half in the other pumpkin.
- Replace the top of the pumpkin and place pumpkins on a foil-lined baking sheet. Rub a little olive oil on each pumpkin.
- Bake pumpkins for one hour then remove from oven.
- Remove and discard the sage leaf and thyme sprig. Gently spoon liquid and pumpkin flesh out of pumpkin into a blender. Blend mixture until smooth. Pour soup mixture back into the pumpkins.
- Meanwhile, cook bacon until crispy over medium heat in a sauté pan. Remove pan from heat and place bacon on a paper towel-lined plate to drain grease. Once bacon has cooled, tear it into bite-sized pieces.
- Return the same pan to medium heat, adding butter and garlic to the bacon grease. Sauté garlic for a minute.
- Add bread, bacon, and poultry seasoning to the pan. Season with a little salt and a little pepper.
- Sauté until bread is crispy on all sides, about three minutes. Remove from heat and sprinkle cheese onto bread.
- Place bread mixture on top of soup and using a spoon, submerge it under the liquid.
- Garnish with roasted pumpkin seeds.