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Spiced Harvest Pumpkin Soup in Mini Bread Bowls
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Baking Sheet
  • Knife

Ingredients
  

  • 4 mini sourdough bread bowls
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree
  • 3 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat the oven to 350 degrees F. Slice the tops off each mini bread bowl and scoop out the centers to create a hollow space. Place the bowls on a baking sheet and warm them in the oven for 10 minutes.
  • Melt the butter in a large pot over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  • Add the pumpkin puree, vegetable broth, cinnamon, nutmeg, ginger, and cloves to the pot. Stir well and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally.
  • Remove the pot from the heat. Stir in the heavy cream and season with salt and pepper. Let the soup sit for 5 minutes to thicken slightly.
  • Ladle the soup into the warmed bread bowls. Sprinkle each serving with chopped fresh parsley before serving.

Notes

Warm the bread bowls just before filling so they stay crisp on the outside. If the soup thickens too much after chilling, stir in a splash of broth when reheating. Skip the parsley if you want a smoother top for photos.
Course: Soup
Cuisine: American
Equipment: Large Pot, Baking Sheet, Knife