Pumpkin soup in a pumpkin tureen with a healthy twist
6 cups vegetable stock
2 cups pumpkin puree
1 cup thinly sliced onion
1 clove garlic, minced
1 tbsp Plimoth Plantation Seasoning
1 medium sugar pumpkin
1/2 cup yellow split peas
1/2 cup soy cream
Chopped fresh flat-leaf parsley to garnish
In a covered saucepan, heat the stock, pumpkin puree, onion, garlic, yellow split peas and Plimoth Plantation Seasoning to boiling; reduce heat and simmer, uncovered, 1 hour.
Measure out cream and allow it to come to room temperature while your soup is simmering.
Preheat oven to 350F degrees.
Cut the top off the sugar pumpkin and remove the seeds.
Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
Carve out about 2 cups of the pumpkin meat and mash with a potato masher and add it to the simmering soup.
If you want the texture of your soup to be silken use an immersion blender in the pot for a final puree.
Stir in cream and simmer for another 10 minutes.
Place the warmed sugar pumpkin on a platter; ladle the soup in.
Garnish with parsley and serve hot.