Pumpkin Soup with Pimenton and Preserved Lemon
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Whole Living, November 2010
- Yield Serves 6 to 8
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Ingredients
- 1 8-10 lb. Rouge Vif d'Etampes, Cinderella, or cheese pumpkin
- Extra-virgin olive oil, for brushing
- Kosher salt and freshly ground black pepper
- 1 tablespoon pimenton
- 2 preserved lemons, rinds removed and chopped finely (save fruit for another use)
- 2 garlic cloves, thinly sliced
- 2 bay leaves
- 4-6 cups homemade chicken stock or low-sodium store-bought stock
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.
This Soup was probably the worst soup I've ever had, regretfully. I made it with high hopes considering how everything I've ever made (and I've made a lot) from this website has been delicious. The presentation of this soup is very pretty, but i would not recommend making it ever. No one in my family would eat it. It has been a year since I made the soup and still i can remember the bitter terrible taste.