Pumpkin Soup with Pimenton and Preserved Lemon
Melissa Hamilton and Christopher Hirsheimer, creators of the seasonal recipe series "Canal House Cooking," developed this side dish in order 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. It provides that ta-da factor. There's some olive oil in there, but it's really just a wholesome recipe, deliciously prepared. We love the combination of the preserved lemon and the pimenton -- it adds that richness of flavor without bringing in extra fat."
Whole Living, November 2010
- 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
- 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.
- 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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