lighter "cream" pumpkin soup.

Since fall is behind us and the Christmas decor is coming out, the fall pumpkins are finished.  My mom sent me a triumphant email with the subject line "I ate my decorations" - something we both do (although it sounds so carnal like that!).  

I came across a recipe for soup baked inside a pumpkin - oozing cheese and cream.  While it sounds amazing, I just can't bring myself to cook with that much cream!  To lighten it up, I swapped out the cream for half and half. With a sprinkle of nutmeg, it was yummy and wintery with a turkey goat cheese panini!

lighter pumpkin "cream" soup.

1 small pumpkin - I started to use my tiger pumpkin but swapped it out for the pie halfway through

1/2 onion, diced and carmelized (with olive oil, salt and pepper)

2 slices of pancetta, diced and sauteed

1 1/2 - 2 cups of half and half

1/2 tbsp butter

1/3 cup fresh grated parmesan

sprinkle of nutmeg

 

Preheat oven to 350 degrees.  Clean out pumpkin and add butter.  Add onions, pancetta, cheese and half and half.  Sprinkle with nutmeg.  Place top back on pumpkin and place in a baking dish.  Add boiling water about 1/2 - 1 inch up the pumpkin.  Bake for 45-50 minutes until the pumpkin flesh is soft.  Remove and place on a plate.  Using a spoon, scrape the flesh down so there are little bits in the soup! 

 

*Yes - that is food porn next to my dinner.  I can't use my dining table so I have to sit on the floor in front of the coffee table.  Dinner during a move is tricky!