See that darling little carnival pumpkin up there holding a delicious creamy & spicy butternut squash soup?
Just between you and me…it took moments to prepare.
Don’t tell anyone.
Sometimes it’s just necessary to dazzle without all of the hassel. Especially for the holidays.
You may already know this about me, but I’ve got a pumpkin problem -as in, I seem to collect a plethora of pumpkins every fall and every fall My Yanni says, “what on earth are you going to do with all of these pumpkins?”. And I say, “um, decorate our house with them and look at them and love them and call them George.” He just rolls his eyes and smiles and pats me on the head in that you’re-such-a-cute-little-Wenderly way. Well this year I decided to actually do something with them. I decided to use them as darling little soup tureens. I had originally planned to roast the pumpkins & make soup with them. However, once roasted, they lost their sweet shape and there was so little flesh inside that I decided it would be easier to just embellish a store-bought soup.
Hence the dazzle without the hassel.
This is what I did. I collected a few of my cute little carnival pumpkins,
washed them with soap & water and patted them dry.
Then I cut off the tops,
and scooped out all the seeds. You may want to cut a slice off the bottom if the pumpkin isn’t sitting level. You don’t want the soup to spill.
Next I warmed up my favorite store-bought squash soup.
Added crème fraîche for some extra decadence and creaminess,
sprinkled in some crushed cayenne, cumin and curry for some added spicy, earthy, warm flavoring.
Not to mention gorgeous color.
Next, I poured the soup into the carnival pumpkin, sprinkled a tiny bit of the cayenne, cumin and curry on top,
and added one more small dollop of creme fraiche for good measure.
Now if that isn’t the sweetest (and easiest) way to serve soup and dazzle your guests then I don’t know what is.
You can even keep the soup warm until your guests are seated.
And then peek-a-boo…
soup is served.
Spicy Butternut Squash Soup
What you’ll need:
1- 32 ounce store-bought butternut squash soup
1/2 cup crème fraîche
1 teaspoon cumin- crushed
1/2 curry- crushed
1/2 cayenne- crushed
1 pinch coarse salt
1 pinch fresh ground pepper
What you’ll do:
Warm up boxed soup on the stove. Add crème fraîche, cumin, curry, cayenne and salt and pepper to taste. Wash six carnival pumpkins, cut off tops and scoop out seeds. Make sure that pumpkins are level (cut a slice off bottom if the pumpkin rolls around). Pour soup into pumpkins, sprinkle with cumin, curry and cayenne and top with small dollop of creme fraiche.
Serve & Enjoy!