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
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