Pumpkin Soup Recipe With Parmesan Cheese
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Pumpkin Soup with Parmesan Cheese is a Perfect Halloween Treat
Halloween is almost here. Autumn seems long ago, the harvests are mostly gathered in, pumpkins are stored in the barn and the vegetable garden is tucked up under a layer of snow. Time for a cheesy pumpkin soup rich with Parmesan.
Here, at Les Trois Chenes Bed and Breakfast, in Videix, Limousin, France, we have the central heating on, the shutters closed against the dark evenings and the logs burning brightly on the wood stove. What could be better to warm the cockles of your heart than this delicious, cheesy, pumpkin soup?
This warming, colorful soup is ideal for Thanksgiving suppers and a great Halloween party idea. Don't waste the shell or seeds - carefully scoop out the flesh and use the shell to make a pumpkin lantern or even to serve your soup in at the table and those pumpkin seeds can be made into tasty nibbles or used to grow a pumpkin or two for Halloween next year.
This recipe was passed on to me by Susie & Mike Griffith of Le Perchoir des Paons, a favourite recipe at their guest house and I hope it will become a firm favourite at Les Trois Chenes as well.
Pumpkin soup ingredients
- 1 kg pumpkin
- 1 medium onion
- 1.5 litres stock
- 50 g butter
- 200 g Parmesan cheese
- Half a small chilli, de-seeded and chopped finely
- Salt and pepper
Chop the onions and pumpkin
- Melt the butter in a saucepan.
- Slice or chop the onion and sauté until soft.
- Peel and cut the pumpkin into cubes and add to the onion. Fry until soft.
- Grate the parmesan cheese, and add to the pan with the chopped chilli.
- When the cheese has melted, add the stock a little at a time.
- Add pepper and salt to taste.
Don't forget to save all the seeds. You can clean and toast them, toss them in a little salt and serve as a nibble, or incorporate into salads for a little extra crunch. If you are able to grow your own pumpkins, you can use these seeds next year.
Lots of freshly ground black pepper
I love pepper and I roughly crushed about ten peppercorns with a pestle and mortar and added them to my soup. Of course, you can just add ordinary pepper if you prefer.
As a variation on this soup, you can replace the cheese with the rind of two oranges, grated, and the juice of the oranges. In this case, I would add a couple of medium sized potatoes for body.
- Cover the pan and simmer gently for about ten minutes or until the pumpkin is well cooked and soft.
- Then blend or puree until the mixture is smooth.
Large Ceramic Pumpkin Soup Tureen for Thanksgiving and Halloween
I love this large, realistic pumpkin-shaped soup tureen. Such fun for harvest festivals and Autumn dinners as well as for Halloween suppers and parties. This ceramic tureen ( 17" diameter x 11" high<) is hand painted by artists and will look pretty as a picture on the dinner table.
How to serve your cheesy pumpkin soup
You can save the scooped out pumpkin shell and use it as a soup tureen placed on the dinner table, or you could buy a beautfiul ceramic pumpkin-shaped soup tureen that you can use over and over again at Autumn dinners and Thanksgiving suppers.
Alternatively, why not serve individual dishes with a swirl of cream or creme fraiche? You can make garlic croûtons by toasting bread, rubbing a garlic clove over the toast and then dicing the toast. You could also place the whole slice of garlic toast in the base of the bowl and pour the soup over.
Put plenty of fresh, crusty bread on the table and top with another dusting of pepper. A little coriander or parsley to decorate would look lovely, or if you used oranges, a little pile of shredded peel would look nice and smell lovely. Delicious! Bon appetit!
Serve your pumpkin soup with crusty bread and a swirl of cream
Save those pumpkin seeds!
Save your pumpkin seeds to plant next year, and to make delicious, toasty snacks. Clean and dry the seeds, put onto a baking tray and toss in olive oil and salt to taste. Put into a hot oven and turn until both sides are a golden brown. You can eat the whole seed or crack them open and eat the kernels.
Scary Halloween Treats
This soup is excellent for halloween. Make a lantern or carve shapes into it to decorate the Halloween table. Serve the soup with some of these home made scary Halloween nibblesfor the kids, or try these other Halloween recipes.
How to grow your own pumpkins - its easy
Green fingers? Why not grow your own pumpkins?
At our chambres d'hotes, Limousin, we grow as much of our own food as possible, and each year we plant a variety of pumpkins and squashes. Pumpkins are easy to grow and add a decorative feature to the autumn garden. If you have a little corner in the flower beds, veg plot or even the lawn, then you can buy plants or raise plants from seed and plant out in May when all danger of frost has passed. Pumpkins are greedy feeders, so make sure you put lots of compost into the soil. If you have a compost heap, plant the pumpkins directly into the heap by digging a hole on the top of the heap and filling it with rich, garden soil. The heat from the compost will speed up growth. The pumpkin grows as a long vine, trailing over the ground, and when you have a couple of little pumpkins starting to developed, pinch out the growing tip. For large specimens you should allow the plant to support only one pumpkin. Don't forget to water and don't forget, save the seeds for next year! How to grow pumpkins for Halloween
Make the pumpkin shell into a Halloween lantern
One of the best things about Halloween is making a Jack O'Lantern. It's a wonderful family activity and makes best use of your pumpkin! Waste not want not. Here's just one of the pumpkins that decorated my dining room this year, carved by a young French boy who was staying with us to learn English. It's lovely. Very achievable. For anyone who wants a more challenging design, have a look at the video below for inspiration.
Why not try your hand at pumpkin carving for Halloween?
Other soup recipes from Les Trois Chenes
- Creamy Jerusalem artichoke and carrot soup
A warm and creamy winter soup made with carrots and jerusalem artichokes, a firm favourite at Les Trois Chenes Bed and Breakfast in Limousin, France. Here they grow like weeds, so get gardening and get cooking this delicious and unusual root vegetabl
- Limousin Recipes Nettle Soup
At our B&B near Rochechouart in Limousin France, we like to explore traditional foods and recipes. Nettle soup is a local dish, cheap, easy to make, readily available and delicious. Wild food is also said to be more nutritious than modern selecti
- Wild Mushroom Soup
It is the end of October, Halloween, All Saints Day, (or Toussaint) and the weather here in France is warm and wet - perfect for mushrooms! Les Trois Chenes bed and breakfast is set in the rolling hills, oak...
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