Equipment
Ingredients
Pumpkin Tureen
- 1 sugar pumpkin, whole
- 15 ml olive oil
Soup Base
- 30 g unsalted butter
- 1 yellow onion, chopped
- 3 garlic, minced
- 400 g pumpkin puree
- 750 ml vegetable broth
- 120 ml heavy cream, room temperature
- 1 g ground nutmeg
- 5 g salt
Savory Ricotta Dumplings
- 250 g whole milk ricotta cheese, strained of excess liquid
- 50 g parmesan cheese, finely grated
- 1 egg, beaten
- 100 g all-purpose flour
- 5 g fresh sage, finely chopped
- 3 g salt
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Line a roasting pan with parchment paper or a silicone baking mat.
Using a chef's knife, carefully slice the top off the whole sugar pumpkin to create a lid. Scoop out all seeds and stringy pulp from the cavity. Rub the inside flesh lightly with olive oil and a pinch of salt.
Place the hollowed pumpkin and its lid on the prepared roasting pan. Roast for 45 minutes until the inner flesh is tender but the outer walls remain completely sturdy.
While the pumpkin roasts, melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 5 to 7 minutes until softened and translucent.
Stir the pumpkin puree, vegetable broth, salt, and ground nutmeg into the pot with the onions. Bring to a gentle simmer, cover, and cook for 15 minutes to allow the flavors to meld.
Transfer the soup carefully to a blender (working in batches if necessary) and blend until completely smooth. Return to the pot, lower the heat, and stir in the heavy cream. Keep warm.
In a mixing bowl, combine the strained ricotta, grated parmesan, beaten egg, chopped fresh sage, and salt. Mix thoroughly. Gently fold in the all-purpose flour until just combined into a sticky dough.
Using wet hands to prevent sticking, shape the ricotta dough into 16 small, walnut-sized dumplings.
Bring a separate pot of heavily salted water to a gentle, rolling boil. Carefully drop the dumplings into the water in batches. Cook for 3 to 4 minutes; they are ready 1 minute after they float to the surface. Remove with a slotted spoon.
Transfer the hot, roasted pumpkin shell to a sturdy serving platter. Carefully ladle the warm blended soup into the cavity, filling it to just below the rim.
Gently place the cooked ricotta dumplings directly into the soup inside the pumpkin tureen. Garnish with a few extra sage leaves if desired, and serve immediately by ladling portions straight from the pumpkin shell.
Chef's Notes
- Moisture is the enemy of light, pillowy dumplings. Straining your ricotta overnight in the refrigerator will yield the best results and require less flour, ensuring the dumplings stay tender.
- Always place your finished pumpkin tureen on a rimmed platter or a wide, shallow bowl before filling it with hot soup. This acts as an insurance policy against microscopic cracks or leaks.
- Do not skip or drastically reduce the heavy cream at the end. The dairy fat acts as an emulsifier, stabilizing the puree and rounding out the natural earthy astringency of the pumpkin.
- If your soup feels too thick before adding it to the pumpkin, whisk in a small amount of extra vegetable broth or hot water to achieve a pourable, velvety consistency.
Storage
Refrigerator: 3 days — Store soup and dumplings in separate airtight containers. The pumpkin tureen should be discarded after the initial serving as it will become overly soft.
Freezer: 1 month — Freeze the soup base only. Dumplings will negatively change texture upon freezing and thawing.
