If you’re looking for an impressive (but easy) way to celebrate fall, keep reading!
“I’d say the first thing you need is … a pumpkin.” – Fairy Godmother
This recipe makes your entire house smell amazing because it starts by roasting a pumpkin. I came up with this lovely soup for Disney Dinners: Cinderella because when I think Cinderella, I think about a pumpkin transforming into a carriage. This soup can be made ahead of time (up to a couple of days ahead!), but the only shame of that is that your guests won’t be treated to the incredible smell of pumpkin, rosemary, and garlic roasting in the oven. I’m drooling just thinking about it!
This recipe starts with a fairytale pumpkin. Yes, a real pumpkin. Fairytale pumpkin is beautiful a French heirloom pumpkin that originated in Provence, France. It’s known for its incredible flavor, making it perfect for pumpkin pasta, pumpkin bread, pumpkin soup, and other dishes. You could also use a Cinderella pumpkin or Jarrahdale pumpkin, both of which are known for being incredibly delicious.
Once the pumpkin is ready to go, this recipe comes together in about ten minutes. It’s very easy with only a few ingredients. The roasted garlic gives it a wonderful earthy flavor and the fairytale pumpkin has such a wonderful texture, you don’t even need cream! The pumpkin itself is so creamy.
If you’re a longtime reader, you know how obsessed I am with my immersion (handheld) blender. I don’t use tons of kitchen gadgets but as a big soup and smoothie fan, an immersion blender is an absolute must. It makes life so much easier. If you don’t have one, you can absolutely pour the soup into a blender but trust me when I say, an immersion blender is a game changer in the kitchen.
“Salagadoola mechicka boola
Bibbidi-bobbidi-boo!” – Fairy Godmother
This would be a positively lovely Thanksgiving recipe, especially since it can be made days in advance. You can enjoy your fairytale pumpkins as decor all fall, then roast them up a few days before Thanksgiving. How thrifty is that?
Can’t find a fairytale pumpkin? Check out my pumpkin soup using a standard sugar/pie pumpkin here.
1 fairytale pumpkin (about 3 lbs) – you need 4 cups of roasted fairytale pumpkin
1 garlic head
10 sprigs rosemary
6 Tbsp unsalted butter
2 small white onions, chopped
4 cups organic chicken broth
1.5 tsp salt
1/2 tsp pepper
- Preheat oven to 400 degrees. Cut pumpkin in half lengthwise (not through stem). Remove seeds and scoop out innards. Score flesh. Season with salt and pepper. Fill center with rosemary sprigs. Cut a head of garlic in half. Rub each half around the rim of the pumpkin, then toss the cut garlic in the center of each half. Drizzle pumpkins with olive oil. Roast for 45-60 minutes or until flesh is soft and can be easily pierced with a knife.
- Let pumpkin cool for at least fifteen minutes. Remove rosemary and discard. Remove garlic and set aside for use in the soup. Scoop out the pumpkin filling. You want four cups of roasted pumpkin for the soup. (Save any remaining pumpkin for another use.)
- Melt butter in a Dutch oven. Sauté onions in butter. Add the reserved roasted garlic from the inside of the pumpkin. Ooh and ahh as it melts into the onions.
- Add roasted pumpkin and bring to a simmer. Add chicken broth, salt, and pepper, stirring to combine. Reduce heat to low and blend with an immersion blender. (Alternate method: pour mixture into blender, blend until smooth, and then return to Dutch oven.) Reduce heat to low and simmer for ten minutes. Delicious served with parmesan crisps or bread.
Note: you can make this up to days in advance. Just pour the finished soup back into your Dutch oven and heat it up over medium-low heat for easy entertaining.
Read more about Disney Dinners: Cinderella here. Watch the episode:
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