How to Make Onion Soup in a Pumpkin Bowl
A new twist on French onion soup, my Onion Soup in a Pumpkin Bowl uses caramelized onions and blue cheese melted into soup rather than being on top. Serving it in a hollowed out pumpkin, the soup picks up the subtle flavor of the pumpkin bowl.
We love to serve this in the fall and Halloween and call it “swamp water”.
=== 🍽🍸🥩 RECIPE ===
Onion Soup in a Pumpkin Bowl
4 or 5 quart (5 liter) Dutch oven or stock pot
2 tablespoons olive oil
4 pounds (1.75 kg) yellow or white onions
Salt & Pepper
Pinch of sugar
4 ounces (118 ml) red wine or beer (optional)
5 cups (1.25 Liter) beef stock
Sprig fresh thyme
8 ounces (225 g) blue cheese, crumbled
Small pumpkins hollowed out to form a soup bowl
Peel and roughly chop the onions. Heat the pan on medium-high heat; add olive oil, onions, salt, pepper and sugar. Stir to combine, and then cover. Cook until onions are softened, stirring occasionally. The darker you cook the onions, the darker your soup will be.
Once the onions are ready, add the stock, wine (or beer) and the thyme and stir to combine. Turn the heat to high and bring to a boil, then reduce to low and simmer covered for 30 minutes.
Just before serving, add the blue cheese and stir to combine. Taste for seasoning and serve in a hollowed out pumpkin.
Note: This can be made using vegetable or chicken stock as well. You can also use any type of blue cheese that you wish.
You can also serve in a hollowed out acorn squash.
Add in some watercress or arugula just before serving for an extra peppery kick.