Creamy pumpkin puree with clams served on the shell is a great winter dish to warm the stomach and the soul; it is also the perfect diet soup recipe to serve during the Halloween. Make sure you get a pumpkin that is free of blemishes and gouges for an attractive and unique centerpiece in the dinner table. Small pumpkins are perfect for serving individuals, and are a fun way to serve starters for a happening dinner party.

When making this recipe, it is important to look for specific qualities that will make a good-looking bowl and will remain steady when placed on the table. Look for squat-shaped pumpkins instead of upright for better balance. Some examples of pumpkin varieties with bowl-like shapes are Cinderella or Rouge Vif d’Etampes pumpkins. Use a sharp knife to cut off the top and scoop out the stringy portion as well as the seeds. The lid will be used later on to cover the soup and keep it warm so don’t throw it away. Make a clean incision angling the blade a bit when you cut the lid so that it neatly rests on top of the pumpkin and looks attractive, whether you put it on or take it off.

Line a baking sheet with parchment paper and place the pumpkins on top. Bake the pumpkin for an hour or so until it begins to soften. Be careful not to overcook the pumpkin or the shell won’t hold and support the weight of the pumpkin puree. You only want to soften the flesh so that you can easily scrape it out from the shell. Remove from the oven and cool the pumpkin before you scoop out the flesh.

Be careful not to puncture the shell and leave a thick enough wall to support the thick puree. While you are baking the pumpkin, steam the clams until the shells open up.

Ingredients

1 small pumpkin weighing about 3 lbs.
2 pints clams
1 cup cream
0.44 lbs. butter
1 leek white
1 onion
salt, pepper

Preparation Instructions

Cut off the top of the pumpkin. Remove seeds and stringy matter. Place in a baking sheet lined with parchment paper. Bake in a 375 degree oven until the flesh is tender and easy to scrape. Use a spoon to remove the flesh inside. Be careful not to scrape too much from the bottom of the pumpkin or it might break.

Steam clams in salted water until the shells open up.

Sautee the pumpkin flesh with leeks, onions, 3.5 oz. butter, 1/2 gallon water (or better: bouillon), salt, and pepper. Stir well with an electric mixer to puree. Add cream and butter. Continue mixing until smooth and creamy.

Open the cooked clams. Recover the meat from each shell. Season. Add the clams to the pumpkin cream. Do not let the mixture boil any more.

Carefully pour the pumpkin cream into the prepared pumpkin shell. Place the lid back on the pumpkin to cover it and keep it warm. Serve.