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Is there a more iconic symbol of Cinderella than the pumpkin?
It never fails — I still get chills when that pumpkin transforms into the coach that whisks Cinderella off to the ball.
Before making this delicious soup, I had never actually cooked with fresh pumpkin before. I thought it would be difficult, and the results not worth the effort — that I was better off using the canned puree.
And while canned pumpkin is fine for most baked goods, there is no comparison to the rich, fresh flavor that you get from cooking the pumpkin itself. It stars in this warm and comforting pumpkin soup, and it couldn’t be easier to make.
I took the pumpkin theme a bit further here, serving the soup in individual mini pumpkins, and topping with roasted pumpkin seeds.
I guarantee that you’ll get “carried away” by this lovely winter dish!
Pumpkin Soup (served in individual pumpkins) – serves 8
3 T. olive oil, plus more for brushing
3-4 lb pumpkin halved, seeds and strings removed (reserve seeds)
8 miniature pumpkins, tops removed and discarded along with seeds and strings
1 onion, chopped
3 cloves garlic, minced
6 c. low-sodium chicken broth
2 t. finely minced Italian parsley (plus extra for garnish)
¼ c.1% milk
2 t. maple syrup or honey
Pre-heat oven to 375. In a 9 x 13 baking dish place the large pumpkin halves, cut sides down, with 1 c. water. On a parchment-lined baking sheet place the small pumpkins, cut sides up – brush the insides with a little olive oil. Bake the large pumpkin for one hour, and the small pumpkins for 30 minutes. When cool enough to handle, scoop out the flesh of the large pumpkin. Set the small pumpkins aside. Reduce oven to 350.
In a large pot or Dutch oven heat the olive oil over medium heat. Saute the onion and garlic till soft, about 7 minutes.
Add cooked pumpkin, broth and parsley and bring to a boil. Cover, reduce heat and simmer for 30 minutes.
While soup is cooking, prepare the seeds: rinse the seeds and dry them well. In a small bowl toss with a little bit of olive oil, salt and pepper. Spread in an even layer on a baking sheet and bake for 30 minutes, stirring occasionally.
Working in batches, puree the soup in your blender, or use an immersion blender right in the pot.
Return soup to pot and stir in milk and maple syrup. Bring to a simmer and lightly season with salt and freshly ground pepper. Serve soup in pumpkins, garnished with reserved parsley and roasted seeds.
This recipe was inspired by the video for Cinderella’s Dreamy Pumpkin Waffles from Disney’s new series Dishes Inspired by Disney. Check out the video below: