Guess what time it is? It's time for the DG County Fair! Now in it's sixth year, enter your blue-ribbon photos or mouth-watering recipes for a chance to win a gift subscription! Click here here to get all the details, dates and entry rules.
I want to make pumpkin soup and serve it in a pumpkin. As pumpkins are not very populair here in Belgium, I can't find how to do it.
I know how to make a good pumpkin soup. But how long before using it, can I clean the pumpkin I want to fill with the soup? And how do I store it in the meantime. To keep the soup warm as long as possible, I think it's better to heat it short before using it. But won't that effect the outside of the pumpkin. I want it to look like a fresh pumpkin.
Does anyone have experience with this?
Thank you for your answer babeegirl, but I really don't want to use anything unnatural, I want to serve the soup in the pumpkin.
And thank you MaVieRose for your links. They are helpfull. I learned a lot more about how tho make pumpkin soup in a real other way than I'm used to. I'm going to try the one of the demonstration sometime.We don't celebrate Thanksgiving here in Europe and hardly celebrate Halloween.
I want to serve this soup at Christmas eve. It will be a big pumpkin because we are with a lot of people.
I want to prepare as many as possible before, because all guest will stay for several days (all come from abroad) and my Christmas dinners (we have Christmas eve and 2 other Christmas days) will give me a lot of work. Here in Belgium we have at least 5 courses and I want to make them all my self.
So I will make the pumpkin soup next week or so and put it in the freezer. I have enough pumpkins to clean the one
where it will be served in later. If I can clean that one a few days before Christmas, it will ease my tasks at Christmasday.
I've seen on the link you gave me, I can warm the pumpkin without any problem. Now I still want to know how long I can preserve a cleaned pumpkin.