Yeah people have this impression that the french ate tons and tons of bread, but the commoners just treasured the bread they had. It was very much part of the culture but butter was _far_ more critical a component of their cuisine
Bread is a thickening agent and common ingredient in homemade soups and stews, it’s not something that’s exclusive to France. You can substitute it for some croutons, flour, or cornstarch for a similar result.
Watched this while hungry. I regret it completely but also not at all because this is the most wholesome thing on the internet and brings light to my bad days!
I wonder if roasting the seeds then adding a few back might be a good addition. Rosemary or sage might be tasty too. Thank you Townsend, Gotta love that! nutmeg.
@@Kevin-qn2kw I always use my pumpkin seeds my butternut squash seeds I put them in the Vitamix with water and blend them until smooth and just add them to the soup they contain tons of zinc plus the fiber
I've had and made a savory pumpkin soup made with ham, corn, beans, cream and butter. Then baked. And if I recall my poetry... Pumpkins to eat. Pumpkins for beer. Were it not for pumpkins We'd not be here. Pumpkins at morning. Pumpkins at noon. Without the pumpkin We'd be undoon. -- I can't recall the source other than it was "an early English settler".
@@beth8775 Saute some onion in either drippings or clarified butter until it starts to clear up. Add a little minced garlic to the pan and let it do it's thing until it's lovely. Cook (or reheat) beans, in a chicken or veggie broth. You can use most any kind of beans, dried and slow cooked, or pre-cooked Lima beans, white beans, kidney beans (cook them well!), navy beans... Some well-fried minced smokey bacon or salt pork is optional. Add cubed/diced ham, sweet corn kernels, and onion garlic mixture. Add some heavy cream and a generous lump of butter Pour into cleaned pumpkin and replace the cap. Bake in the oven at a medium-low heat until the pumpkin starts to visibly soften and smells good. Before serving, adjust salt. Add fresh ground black pepper and any other herbs/spices you wish. When serving, use the spoon to dig a little bit of the pumpkin from the sides and get them into the bowl.
This could be made into a pumpkin custard like a pumpkin pie and served as a dessert!!! That would be tasty!!! Use more sugar and eggs. Add some vanilla extract, and cinnamon, allspice, nutmeg, and ginger!!! Instead of bread in the bottom use some pound cake!!!
I make a pumpkin stuffed with a savory bread pudding. It's easy to shift it to a sweet bread or rice pudding. Basically bread torn up + custard or cream + spice and seasonings. It's really delicious with bread, cream, gruyere, black pepper and shallots.
My family has an old recipe of custard baked in a pumpkin, it's great! And then you scrape out the pumpkin flesh with the custard and eat them together.
Love your dedication to preserve history in this delectable and unique way. You sir are contributing to history. God bless! Greetings from india! Bon grande appetit!
I like to add very finely chopped roasted chestnuts to mine, with some nutmeg, ginger, and perhaps even a slight dash of red pepper. The roasted chestnuts, which would have been common at the time, add a bit of texture and flavor.
We ate something like this in rural Thailand, and in Western China - both were cooked right in the pumpkin directly in the fire. Good Eats! #LeGourmetTV
Thank you for being such a positive person with your content. So much stuff nowadays is full of worry, but your channel always makes me feel at home to watch.
Yes. Indeed! Watching this channel is like returning to "Normality World". Which in today's world, at this point, is almost disorienting to me. BUT I LOVE IT 😅❤ It's PERFECT!!
Salutations from Brazil, Mr. Touwnsend! Your channel is adorable and I love the recipes so much. But not only the recipes are great, the decoration, the feeling of a grandma's house and all the details that make the experience of watching your videos something very unique. Thanks a lot and I wish many, many success to your channel and work at all.
This is the season for pumpkin soup, and I've made many gallons in a variety of ways. I'm definitely going to try this the one thing that I found always sets pumpkin soup apart is roasting the seeds with the little salt pepper and garlic and finishing on top with some.
Made this Pumpkin Soup per your recipe and it turned out F-A-B-U-L-O-U-S! Paired it with the Forced Asparagus in French Baquette and it was a smash hit autumn dinner. Thank you Townsends and Family - you have literally become my new internet addiction. Please put warnings at the beginning of the videos warning future audiences of what a world of awesome they will be in for. Immense love, gratitude, and appreciation from Illinois
@Tonwsends: Nutmeg warms the cockles of one's soul not only in the soup but in many dishes. I'm sure the pumpkin soup is quite satisfying. Thank you for sharing.
Wow, looks great! Can't wait for pumpkin season. As a great side bonus of pumpkin processing, I really love fresh, salted pumpkin seeds right out of the oven!
So very much of your cooking and presentation of 18th-century recipes makes me think of typical, traditional Spanish cooking today. Partly because of this, I have become a dedicated fan of your videos.
@@robind6300 Yes I had problem as well, but on my PC they were easy to read. But I like the fact we can see the old english words and lettering. And follow a long with John as works out the meaning.
Martyn James I would have liked to have read along too. I just only have internet on my phone. I meant I was glad it wasn't just words on screen and him not reading.
When I was a wee kid my mother made a pumpkin soup & I never got her recipe for it but I remember her using milk and spaghetti….yes spaghetti in it the pumpkin was cubed and stringy and had a salty flavor….. it was SUPER delicious 😋 and I think 🤔 your recipe comes kinda close to it…. She was raised by old country polish parents so I’m sure it had something to do with feeding a lot of mouths with good nutritious food but inexpensively … ty for your attempt to recreate a scrumptious meal …it brought back memories of my childhood
Poodleinacan It doesn't, but you do have to be careful not to scoop too much of the pumpkin out while it is still full of soup. I've only done it with small pumpkins though. A big one might collapse.
This is so nice. Good to know our family has had this tradition and it is from so long ago. I have done these with small pumpkins for each person for Thanksgiving and it turned out really well. I baked the pumpkin more so you could eat it too, if you wanted to. Homemade bread with a bit of pumpkin added in is also very good with it. Thanks Jon this was so apropos to the upcoming season. Soon Fall will be upon us in all of its autumn golden leaved glory, and good food too! Yum!
Their intended purpose isn't to be eaten, but I've eaten plenty of delicious pies made by close friends who used jack-o-lanterns (that didn't know the difference) instead of sugar pumpkins. The biggest differences are in the texture of a jack-o-lantern's flesh and water content. I wouldn't necessarily want to eat roasted chunks of jack-o-lantern, but I would be hard-pressed to identify cooked pureed or mashed jack-o-lantern vs. traditional roasting squashes.
I love pumpkin soup very much. The hollowed up pumpkin is a great idea for a serving vessel. Nutmeg and ginger are great to put into pumpkin soup. This is a perfect recipe for autumn or Thanksgiving. Where I live, the leaves are starting to turn yellow. I love your channel very much.
I have become a collector of personal diaries in the past year - late 19th century travel diaries, WWII home front diaries - and they present such a different picture from the scholarly, researched history books. You really get a feel for what life was like and, of course, food figures in. Thank you so much for this channel. It's delightful.
Nutmeg! I want to try this but I don’t think I’d sweeten it. My parents sweeten acorn squash with maple syrup and it’s not my thing. haha Squash is great with butter and salt :)
I make a stuffing for my acorn squash - italian sausage, rice, mushrooms, and beans. Top with sharp cheddar. I know it might sound like an odd mix, but it's really yummy.
I forgot to say. Happy Holidays to you and your family. Thank you for your kindness and devotion to truth and love throughout the year. Big hugs. You helped many of us get through all this foolishness. God Bless you.
you read my mind. I would definitely have added a bit of nutmeg LOL ~ I cook down sugar pie pumpkins and puree them and store them in the freezer for winter baking. It must be Fall! thank you for this one :)
@Kaitlyn Mullin - I quarter sugar pie pumpkins and roast them at 350 for about an hour (they start to collapse). Then I scrape the flesh out of the rind into a bowl and hand-puree it (actually mash it into a pulp that still has some texture. Then I put measured 1-cup portions into pint ziploc freezer bags, squeeze out the air, put six of those inside a gallon-sized ziploc and freeze them. Most recipes call for 1 cup (or portions thereof), so this way I KNOW I have a 1-cup measure when I pull out a ziploc - I usually do enough to gain about 16 cups. I bake a lot of pumpkin stuff in the wintertime, which means usually two pretty good sized sugar pie pumpkins ... and the sugar pie pumpkins are a MUST - the standard pumpkins aren't nearly as sweet :)
Kaitlyn. You're welcome. It's an afternoon of work, but it's so cool having all that yummy pumpkin in the freezer. Soups, muffins, breads ... the only limit is your imagination. LOL
janielaurel I agree. I like to use it instead of zucchini in my zuke bread recipe in the winter. Very tasty with raisins or craisins & walnuts or pecans.
Hi Mr. Townsend. I wanted to let you know that I deeply enjoy your videos and I use your classes and recipes to just do outdoor cooking in the back yard. I even built an earthen oven out of red Georgia clay based on your tutorial. I am having alot of fun and my family is enjoying the food, so thank you.
Hello! I loved that video, you always do an amazing job bringing these recipes to life. I'm French, and we still make pumpkin soup like that at home, although six egg yolks seems a bit extravagant to me (but I suppose a rich household could afford it). You seem to have had trouble with the temperature of your soup going down too fast. What we do is we warm up the milk before we add it to the pumpkin purée/marmelade. And, if you like, you can infuse spices in the warm milk. I would never imagine making a pumpkin soup without nutmeg. As for the bread, it really adds body to the soup. We normally use a slice of day-old/stale bread at the bottom of the soupière (I think you call that a tureen?). Finally, I had a question regarding The Professed Cook. I saw on your website that the title of the original French book is translated as The Court Dinners. I was unable to find the proper reference. Although Le Cuisinier Impérial by André Viard (Paris, 1806) has similar recipes in the same order, there is a frog soup in the list of recipes instead of the pumpkin soup of The Professed Cook (between the milk soups and the bisque). Thank you for your attention, and have a nice day.
I love 'cooking history'. It's kinda like time travel. At least, I think about those who came before me cooking this dish. I like that we have an alternative here to pumpkin pie. I will have to try this if I can find the little cooking pumpkins at my local giant store. It's Texas. Our pumpkin patches are pumpkins spread across lawns and/or concrete parking lots!!
I remember having pumpkin soup in the shell back in the late 70's, it had bread, gruyere cheese and dry vermouth. The squash was a sugar pumpkin, which balanced with the savory flavors of the other ingredients. Fantastic.
I made this over the weekend. I'm not a huge pumpkin fan, but this just looked like too much fun not to make. It turned out pretty tasty, and the texture was WAY better than I imagined. After Jon's experience, I used a bit less water to being with; also, I didn't have cream so I added a bit less regular milk (1 cup). I wasn't sure about baking the pumpkin shell...I put it in for about 15 minutes on 300F. I tried eating a bit of the flesh of the baked shell with the soup but didn't like it much. I wasn't sure if that was the point of baking it or not. I tasted it with and without nutmeg, and I can say for this dish in particular I liked it better without. ;)
love these videos, something im fixated by is recreating garments and other knitted/sewn items from historical patterns. its like you said, im fascinated by bringing those little bits of history back to life, seeing what it looked and and felt like first hand, not just from descriptions or pictures but really experiencing it
I absolutely love fall for the variety of veggies and fruits that come during this season. Pumpkin soup, spaghetti squash, some of the hotter peppers...oh man.
Had to go back to this one a year later to remind myself how to make this delicious soup! Would be great served with this year's pumpkin bread recipe! Thanks again, Jon!!
That's awesome. I make a butternut squash recipe that is similar in the method of cooking it. But they add cinnamon and sliced apples with a brown sugar glaze. Great share!
I love saving up fall recipes. I especially wonder about all hallows eve cooking recipes from years in the past and this one looks wonderful for that time of year.
I'd love to see you and these old world recipies compete in a cooking competition like Iron Chef. Imagine, you in your 1800's style clothing, with your 1800's style cooking implements and cookware, cooking old world recipies competing against the like of Morimoto. :-) I think you'd win! ;-) :-P
Our most sanquine expectations are met when we avail ourselves of your 18th century musings pertaining to cooking. It is in truth a constant pleasure which binds us to our early history brought to life anew . Bless you for your fine endeavours in this regard.
I make something like this! I learned it from an old cookbook my grandmother (born in 1907) got from her mother. It calls for placing the whole pumpkin in the oven for 20 mins (books says till falling), before serving. I dont use a lot of water in mine, I like the bisque look and taste. I dont add the eggs, as I have a mild allergy. I made this every year for Halloween and Thanksgiving.
I am so excited to try this. I love squash and pumpkin. I need to eat as much protien as possible thougn. This one has eggs. This may be hearty enough to keep me full. Can not wait to try this recipe.
Ive made this before and am going to do it again tomorrow. I continued to lightly simmer the soup after adding the milk but before the eggs to thicken it more. This helped the texture a ton. Also you can pretty much eat the bowl if its a nicely ripened pumpkin. My wife and i basically scraped all the flesh off the whole pumpkin once we were done with the soup. I baked it long enough it was cooked through but sturdy enough to take the liquid. One of our favorite meals for sure
Oulala !! Dans mon potager j'ai des potimarrons qui sont presque a maturité et je pense que pour mes amis je leurs présenterais ma soupe comme vous l'avez fait!!! Bravo a vous!!! Monsieur !! Un bonjour de Catalogne !!
There are some really creative folks out there who could share their pumpkin-carving skills in time for the holidays. It would be a great link for viewers to enjoy.
Delicious! You know, this reminds me of another recipe that Martha Stewart has on her website, also a french recipe, for a Stuffed Baked Pumpkin that I've done every year around Halloween/Thanksgiving time. Basically you hollow out the smaller "pie pumpkin" like you've done for the presentation bowl here, but you stuff it with bread cubes (slightly stale is best), diced chunks of cheese (i like a mild white cheddar here but a sharper cheddar would also be delicious), diced bacon or pork belly if you're feeling fancy, a root veg of choice such as parsnips (great for flavor!) and a variety of mushrooms, sliced. Then you mix up some nutmeg, cinnamon and salt/pepper in some cream and pour it into the pumpkin, making sure to soak the stuffing mixture well. Bake it most of the way with the top of the pumpkin on, then take it off for the last few minutes to get nice and browned on top. The best part of this recipe is that to serve it, you just slice the whole pumpkin into slices like a watermelon and serve! It's a real comfort-food recipe. The pumpkin flesh is tender and golden, the cheese melty and delicious, and the fatty goodness of the cream and pork fat cook the stuffing ingredients perfectly in the pumpkin. I don't think it would change appreciably if attempted with common 18th century ingredients!
I would suggest using old dried bread you would use for making a stuffing. I would fix any issues with to much water and would add a little crunch to it. Also The Nutmeg could be used as a garnish or in this case a condiment to this soup. Normally this soup would have nutmeg or cinnamon, maybe even allspice.
The recipe I found was like yours in most respects. When at the stage you served it I was instructed to put the pumpkin near the coals to lightly blister/brown small portions of the shell. Yes, your marmalade was a bit watery. You followed your instincts and made it right. God job man from the past. Peace to y'all
My dad and I watch your channel all of the time, unfortunately he doesn't like pumpkin too much but I absolutely ADORE it and cannot wait to try this recipe for myself! Totally adding the nutmeg.
I love this channel! I had no idea how far back some recipes went. I made something like this for Thanksgiving one year. I adapted it from a recipe done by a French chef. He made his baked in a wood fired oven. His had large croutons of French bread layered with cheese and crispy panchetta, then the custard with nutmeg poured over. I cheated and used pumpkin spice stove top type stuffing and crispy bacon. My family thought it was a bit too rich.
“Cut the pumpkin in such a manner as you may join it again handsomely”
I have never come across kitchen directions so formal before.
And vague....some doofus cut one in half 🤣
Who could that be?
I beleive it means at an angle, so that the lid won't fall back in.
@@tzaphkielconficturus7136 I just means cut it with care so it looks pretty when the lid's on.
@@musa2775 WHich means that the lid needs to be cut at an angle so that it can go on...
Your dedication to nutmeg is impressive.
Wars were waged for it
It was currency in some parts of the world.
It's a psychoactive drug.
@@MarvRoberts In (often) unbearable doses yes.
James: and now, a hint of nutmeg!
*snorts 3 lines of nutmeg off an antique silver mirror*
I think the bread was added because bread was like gold in France, you didn’t waste a crumb. This was probably a way to use stale bread.
some french-influenced Belgian recipes use bread spread with mustard to thicken soups and stews
Yeah people have this impression that the french ate tons and tons of bread, but the commoners just treasured the bread they had.
It was very much part of the culture but butter was _far_ more critical a component of their cuisine
Bread is a thickening agent and common ingredient in homemade soups and stews, it’s not something that’s exclusive to France. You can substitute it for some croutons, flour, or cornstarch for a similar result.
A Townsend without nutmeg is like a bird without a song.
like a food wishes without cayenne
A Chef John reference...I like I like
Good thing he added it before he started eating :)
Don't be dissin my songless homies yo!
Shout out to lil tweet, keepin it ironic up in da hood
True, as I’ve found out 🤣
Great time watching about history cooking
Huh that's weird the recipe didn't call for... there it is!
If the author is indeed French, a bit of butter means a pound
Heinz Hertz that is a lot of butter👀
as a french canadian (french cooking is the basis of french canadian cooking (duh)) you are entirely correct.
Accurate
And this is why French food is so good, ha. Anything tastes great with enough butter!
Just ask Julia Child
The nutmeg Tavern music is on a cheery loop.
Let's all drink ale and eat our pumpkin soup. 🍺🍺🍺😋
To General George Washington ! (raising glass)
@@rosemcguinn5301 hear hear!
Great way to keep warm an sleep well during a snow storm.
Pumpkin Ale! Hear, hear.
Watched this while hungry. I regret it completely but also not at all because this is the most wholesome thing on the internet and brings light to my bad days!
Me too
Yeah I’m hungry now
And if you watch when you're not hungry, it makes you hungry. Just no choiy
I wonder if roasting the seeds then adding a few back might be a good addition. Rosemary or sage might be tasty too. Thank you Townsend, Gotta love that! nutmeg.
Brown the fresh sage in the butter, then add to the soup. 👍
Pumpkin seeds raw get rid of parasites and taste great roasted!
Good idea.
@@Kevin-qn2kw I always use my pumpkin seeds my butternut squash seeds I put them in the Vitamix with water and blend them until smooth and just add them to the soup they contain tons of zinc plus the fiber
I've had and made a savory pumpkin soup made with ham, corn, beans, cream and butter. Then baked.
And if I recall my poetry...
Pumpkins to eat.
Pumpkins for beer.
Were it not for pumpkins
We'd not be here.
Pumpkins at morning.
Pumpkins at noon.
Without the pumpkin
We'd be undoon.
-- I can't recall the source other than it was "an early English settler".
It would be great if you could elaborate on that soup. It sounds pretty good.
@@beth8775
Saute some onion in either drippings or clarified butter until it starts to clear up. Add a little minced garlic to the pan and let it do it's thing until it's lovely.
Cook (or reheat) beans, in a chicken or veggie broth. You can use most any kind of beans, dried and slow cooked, or pre-cooked Lima beans, white beans, kidney beans (cook them well!), navy beans... Some well-fried minced smokey bacon or salt pork is optional.
Add cubed/diced ham, sweet corn kernels, and onion garlic mixture.
Add some heavy cream and a generous lump of butter
Pour into cleaned pumpkin and replace the cap.
Bake in the oven at a medium-low heat until the pumpkin starts to visibly soften and smells good.
Before serving, adjust salt. Add fresh ground black pepper and any other herbs/spices you wish.
When serving, use the spoon to dig a little bit of the pumpkin from the sides and get them into the bowl.
@@JohnLeePettimoreIII can you like my comment? I'd like to have easy access to this recipe before it gets drowned out in the comment section
@@biggusdickusiv5883
How about this method?
Just came across this, your recipe sounds so good! Thanks for sharing, I want to make some.
This could be made into a pumpkin custard like a pumpkin pie and served as a dessert!!! That would be tasty!!!
Use more sugar and eggs.
Add some vanilla extract, and cinnamon, allspice, nutmeg, and ginger!!!
Instead of bread in the bottom use some pound cake!!!
I make a pumpkin stuffed with a savory bread pudding. It's easy to shift it to a sweet bread or rice pudding. Basically bread torn up + custard or cream + spice and seasonings. It's really delicious with bread, cream, gruyere, black pepper and shallots.
Great idea
My family has an old recipe of custard baked in a pumpkin, it's great! And then you scrape out the pumpkin flesh with the custard and eat them together.
@@andreabond5700 share it with us!
@@andreabond5700 please share!
I wish I was half as motivated about life as this guy is about old recipes lol
great video
His secret is erectile disfunction
Your name is Hadrian, after all.
Love your dedication to preserve history in this delectable and unique way. You sir are contributing to history. God bless! Greetings from india! Bon grande appetit!
I like to add very finely chopped roasted chestnuts to mine, with some nutmeg, ginger, and perhaps even a slight dash of red pepper. The roasted chestnuts, which would have been common at the time, add a bit of texture and flavor.
Perfect timing as I watch this on a rainy, blustery October day.
We ate something like this in rural Thailand, and in Western China - both were cooked right in the pumpkin directly in the fire. Good Eats! #LeGourmetTV
Was it here or another channel that had a chicken cooked in a pumpkin?
LeGourmetTV Recipes did you make it with coconut milk? I bet that would be really good! Now I want to try it.
The one in Thailand was made with coconut milk and it was so good.
@RavenPoe Foid Wishes, I'm pretty sure. Something like "pig in a pumpkin". 😊
No you didn’t!
I was worried there for a minute there was going to be no nutmeg. Pumpkin and nutmeg are lovers in the culinary world.😊
Thank you for being such a positive person with your content. So much stuff nowadays is full of worry, but your channel always makes me feel at home to watch.
Yes. Indeed!
Watching this channel is like returning to "Normality World". Which in today's world, at this point, is almost disorienting to me. BUT I LOVE IT 😅❤
It's PERFECT!!
Salutations from Brazil, Mr. Touwnsend! Your channel is adorable and I love the recipes so much. But not only the recipes are great, the decoration, the feeling of a grandma's house and all the details that make the experience of watching your videos something very unique. Thanks a lot and I wish many, many success to your channel and work at all.
This is the season for pumpkin soup, and I've made many gallons in a variety of ways. I'm definitely going to try this the one thing that I found always sets pumpkin soup apart is roasting the seeds with the little salt pepper and garlic and finishing on top with some.
Made this Pumpkin Soup per your recipe and it turned out F-A-B-U-L-O-U-S! Paired it with the Forced Asparagus in French Baquette and it was a smash hit autumn dinner. Thank you Townsends and Family - you have literally become my new internet addiction. Please put warnings at the beginning of the videos warning future audiences of what a world of awesome they will be in for. Immense love, gratitude, and appreciation from Illinois
@Tonwsends: Nutmeg warms the cockles of one's soul not only in the soup but in many dishes. I'm sure the pumpkin soup is quite satisfying. Thank you for sharing.
There's something comforting about watching your videos. Thanks for making them!
Really love seeing the experimentation that goes into recipes like these. It doesn’t turn out perfect the first time! Great job!
Wow, looks great! Can't wait for pumpkin season. As a great side bonus of pumpkin processing, I really love fresh, salted pumpkin seeds right out of the oven!
So very much of your cooking and presentation of 18th-century recipes makes me think of typical, traditional Spanish cooking today. Partly because of this, I have become a dedicated fan of your videos.
Just had to add the Nutmeg....Typical Townsend.
At least with pumpkin it makes sense. Some of the recipes that have called for sounded odd.
Bethany you should try it with eggs in with your green beans, as they once did in Elizabethan England. ;)
I just made it. It's very bland as it is. It needed some spice.
@@pachnacykwiatuszek needed some nutmeg?
@Women & Women First To each his or her own!
Nice pumpkin soup, and nice to see the recipe in the original words on screen when John read them
Martyn James I am glad he read it. The words were too small to see on my phone.
@@robind6300 Yes I had problem as well, but on my PC they were easy to read. But I like the fact we can see the old english words and lettering. And follow a long with John as works out the meaning.
Martyn James I would have liked to have read along too. I just only have internet on my phone. I meant I was glad it wasn't just words on screen and him not reading.
When I was a wee kid my mother made a pumpkin soup & I never got her recipe for it but I remember her using milk and spaghetti….yes spaghetti in it the pumpkin was cubed and stringy and had a salty flavor….. it was SUPER delicious 😋 and I think 🤔 your recipe comes kinda close to it…. She was raised by old country polish parents so I’m sure it had something to do with feeding a lot of mouths with good nutritious food but inexpensively … ty for your attempt to recreate a scrumptious meal …it brought back memories of my childhood
Pumpkin is one of my favorite soups! This looks SO GOOD, and now I'm reminded that it's almost pumpkin season, so I'll be able to make it again! YAY!
If you bake the pumpkin bowl thoroughly, it still works as a bowl, and you can scoop bits of pumpkin as you eat. :)
Falafelzebub's Den of Vegan Iniquity
Yum! 🎃👍
How I cook & serve stew!
Wouldn't it just soften too much?
Poodleinacan It doesn't, but you do have to be careful not to scoop too much of the pumpkin out while it is still full of soup. I've only done it with small pumpkins though. A big one might collapse.
That is how I make my pumpkin soup. Almost the season! Yum!
This is so nice. Good to know our family has had this tradition and it is from so long ago. I have done these with small pumpkins for each person for Thanksgiving and it turned out really well. I baked the pumpkin more so you could eat it too, if you wanted to. Homemade bread with a bit of pumpkin added in is also very good with it. Thanks Jon this was so apropos to the upcoming season. Soon Fall will be upon us in all of its autumn golden leaved glory, and good food too! Yum!
YES! almost time to buy all the post-Halloween cheap pumpkins
Don't forget to use sugar/pie pumpkins! The pumpkins grown for jack-o-lanterns don't taste nearly as good.
Halloween is in 2 months...
I do the same!
Their intended purpose isn't to be eaten, but I've eaten plenty of delicious pies made by close friends who used jack-o-lanterns (that didn't know the difference) instead of sugar pumpkins. The biggest differences are in the texture of a jack-o-lantern's flesh and water content. I wouldn't necessarily want to eat roasted chunks of jack-o-lantern, but I would be hard-pressed to identify cooked pureed or mashed jack-o-lantern vs. traditional roasting squashes.
Yes, the jack o lantern pumpkins have huge long fibers and almost no flavor!
I have heard that when adding bread to a bowl of soup, they would use stale and perhaps toasted bread. That way, it would soak up more of the soup.
I love pumpkin soup very much. The hollowed up pumpkin is a great idea for a serving vessel. Nutmeg and ginger are great to put into pumpkin soup. This is a perfect recipe for autumn or Thanksgiving. Where I live, the leaves are starting to turn yellow. I love your channel very much.
I have become a collector of personal diaries in the past year - late 19th century travel diaries, WWII home front diaries - and they present such a different picture from the scholarly, researched history books. You really get a feel for what life was like and, of course, food figures in. Thank you so much for this channel. It's delightful.
Man, that's brilliant, something I'd expect to see in some trendy restaurant.
I work in a trendy restaurant and we served this dish in small pumpkins as a starter. very well received!
I've been making this soup every year since I first watched and when the pie pumpkins hit the grocery stores. It is soooo good!
Nutmeg!
I want to try this but I don’t think I’d sweeten it. My parents sweeten acorn squash with maple syrup and it’s not my thing. haha Squash is great with butter and salt :)
AdLibby
That sounds like a good sugar free alternative! 👍
I make a stuffing for my acorn squash - italian sausage, rice, mushrooms, and beans. Top with sharp cheddar. I know it might sound like an odd mix, but it's really yummy.
Bethany Lade Actually it sounds really good - a nice savory variation.
No. Acorn Squash is BEST with butter and salt. ;) I like to stuff and rebake mine, too.
AdLibby I am always baffled to see sugar added to sweet potatoes and winter squash, which taste so amazing with only lots of butter, salt and pepper!
I forgot to say. Happy Holidays to you and your family. Thank you for your kindness and devotion to truth and love throughout the year. Big hugs. You helped many of us get through all this foolishness. God Bless you.
you read my mind. I would definitely have added a bit of nutmeg LOL ~ I cook down sugar pie pumpkins and puree them and store them in the freezer for winter baking. It must be Fall! thank you for this one :)
janielaurel yum! What’s your favorite way to freeze them? A jar doesn’t seem right but I can’t think of many other ways.
@Kaitlyn Mullin - I quarter sugar pie pumpkins and roast them at 350 for about an hour (they start to collapse). Then I scrape the flesh out of the rind into a bowl and hand-puree it (actually mash it into a pulp that still has some texture. Then I put measured 1-cup portions into pint ziploc freezer bags, squeeze out the air, put six of those inside a gallon-sized ziploc and freeze them. Most recipes call for 1 cup (or portions thereof), so this way I KNOW I have a 1-cup measure when I pull out a ziploc - I usually do enough to gain about 16 cups. I bake a lot of pumpkin stuff in the wintertime, which means usually two pretty good sized sugar pie pumpkins ... and the sugar pie pumpkins are a MUST - the standard pumpkins aren't nearly as sweet :)
janielaurel wow, thank you!!
Kaitlyn. You're welcome. It's an afternoon of work, but it's so cool having all that yummy pumpkin in the freezer. Soups, muffins, breads ... the only limit is your imagination. LOL
janielaurel I agree. I like to use it instead of zucchini in my zuke bread recipe in the winter. Very tasty with raisins or craisins & walnuts or pecans.
I have cooked a pumpkin soup in a pumpkin and it was wonderful. This recipe looks nice!
You're making me want to start Halloween decorating. Man I'm ready to move into Fall.
Hi Mr. Townsend. I wanted to let you know that I deeply enjoy your videos and I use your classes and recipes to just do outdoor cooking in the back yard. I even built an earthen oven out of red Georgia clay based on your tutorial. I am having alot of fun and my family is enjoying the food, so thank you.
Hello! I loved that video, you always do an amazing job bringing these recipes to life. I'm French, and we still make pumpkin soup like that at home, although six egg yolks seems a bit extravagant to me (but I suppose a rich household could afford it). You seem to have had trouble with the temperature of your soup going down too fast. What we do is we warm up the milk before we add it to the pumpkin purée/marmelade. And, if you like, you can infuse spices in the warm milk. I would never imagine making a pumpkin soup without nutmeg. As for the bread, it really adds body to the soup. We normally use a slice of day-old/stale bread at the bottom of the soupière (I think you call that a tureen?). Finally, I had a question regarding The Professed Cook. I saw on your website that the title of the original French book is translated as The Court Dinners. I was unable to find the proper reference. Although Le Cuisinier Impérial by André Viard (Paris, 1806) has similar recipes in the same order, there is a frog soup in the list of recipes instead of the pumpkin soup of The Professed Cook (between the milk soups and the bisque). Thank you for your attention, and have a nice day.
Oh man, I love this time of year. This time of year has the best recipes that you guys do, in my opinion.
I like to use molasses instead of granulated sugar. It's really good.😍
I love 'cooking history'. It's kinda like time travel. At least, I think about those who came before me cooking this dish. I like that we have an alternative here to pumpkin pie. I will have to try this if I can find the little cooking pumpkins at my local giant store. It's Texas. Our pumpkin patches are pumpkins spread across lawns and/or concrete parking lots!!
I was waiting for the nutmeg to come in. Wonderful autumnal recipe and thanks for featuring some French cooking!
I remember having pumpkin soup in the shell back in the late 70's, it had bread, gruyere cheese and dry vermouth. The squash was a sugar pumpkin, which balanced with the savory flavors of the other ingredients. Fantastic.
I made this over the weekend. I'm not a huge pumpkin fan, but this just looked like too much fun not to make. It turned out pretty tasty, and the texture was WAY better than I imagined. After Jon's experience, I used a bit less water to being with; also, I didn't have cream so I added a bit less regular milk (1 cup). I wasn't sure about baking the pumpkin shell...I put it in for about 15 minutes on 300F. I tried eating a bit of the flesh of the baked shell with the soup but didn't like it much. I wasn't sure if that was the point of baking it or not. I tasted it with and without nutmeg, and I can say for this dish in particular I liked it better without. ;)
love these videos, something im fixated by is recreating garments and other knitted/sewn items from historical patterns. its like you said, im fascinated by bringing those little bits of history back to life, seeing what it looked and and felt like first hand, not just from descriptions or pictures but really experiencing it
That really was calling for that nutmeg. So glad you added it
The show and the comments are throughly entertaining!
Perfect for upcoming halloween! Thank you townsends!
I was thinking how perfect for Thanksgiving & Christmas dinner.
DJdude250 Upcoming Halloween? September has barely started, pal!
I absolutely love fall for the variety of veggies and fruits that come during this season. Pumpkin soup, spaghetti squash, some of the hotter peppers...oh man.
How do I ask for this at Starbucks?
You ask for a pumpkin instead of a normal cup
Here is the French for that:
Sacré bleu, ouere est ma pompquinne soupe!!
Had to go back to this one a year later to remind myself how to make this delicious soup! Would be great served with this year's pumpkin bread recipe! Thanks again, Jon!!
This guy honestly helps my anxiety, love watching his content when I’m having a bad day. ❤️
History is my favorite topic. Pumpkin is my favorite vegetable.
Thanks!
That's awesome. I make a butternut squash recipe that is similar in the method of cooking it. But they add cinnamon and sliced apples with a brown sugar glaze. Great share!
That sounds really good!
I love saving up fall recipes. I especially wonder about all hallows eve cooking recipes from years in the past and this one looks wonderful for that time of year.
I'd love to see you and these old world recipies compete in a cooking competition like Iron Chef. Imagine, you in your 1800's style clothing, with your 1800's style cooking implements and cookware, cooking old world recipies competing against the like of Morimoto. :-)
I think you'd win! ;-) :-P
Our most sanquine expectations are met when we avail ourselves of your 18th century musings pertaining to cooking. It is in truth a constant pleasure which binds us to our early history brought to life anew . Bless you for your fine endeavours in this regard.
This made my heart whole
I make something like this! I learned it from an old cookbook my grandmother (born in 1907) got from her mother. It calls for placing the whole pumpkin in the oven for 20 mins (books says till falling), before serving. I dont use a lot of water in mine, I like the bisque look and taste. I dont add the eggs, as I have a mild allergy. I made this every year for Halloween and Thanksgiving.
I am so excited to try this. I love squash and pumpkin. I need to eat as much protien as possible thougn. This one has eggs. This may be hearty enough to keep me full. Can not wait to try this recipe.
Eat a pound of meat a ds6
Your videos make me so happy!
I'm making this as soon as pumpkins come out in the stores!
Don't forget to use sugar/pie pumpkins! The pumpkins grown for jack-o-lanterns don't taste nearly as good.
Oh yes, I'm well aware of that. And they're cuter too
Ive made this before and am going to do it again tomorrow. I continued to lightly simmer the soup after adding the milk but before the eggs to thicken it more. This helped the texture a ton. Also you can pretty much eat the bowl if its a nicely ripened pumpkin. My wife and i basically scraped all the flesh off the whole pumpkin once we were done with the soup. I baked it long enough it was cooked through but sturdy enough to take the liquid. One of our favorite meals for sure
Oulala !! Dans mon potager j'ai des potimarrons qui sont presque a maturité et je pense que pour mes amis je leurs présenterais ma soupe comme vous l'avez fait!!! Bravo a vous!!! Monsieur !! Un bonjour de Catalogne !!
There are some really creative folks out there who could share their pumpkin-carving skills in time for the holidays. It would be a great link for viewers to enjoy.
Me: Whoa, really, no nutm-
Me 2 seconds later: Never mind.
Hi Jon. While I am not a big fan of pumpkin, your reaction to the way the soup turned out was great! Glad you enjoyed...thanks for sharing History!
When they egg and the milk got divorced, what kind of court did they go to?
A custard-y hearing!
Cute
I love puns!
Wellput
Delicious!
You know, this reminds me of another recipe that Martha Stewart has on her website, also a french recipe, for a Stuffed Baked Pumpkin that I've done every year around Halloween/Thanksgiving time. Basically you hollow out the smaller "pie pumpkin" like you've done for the presentation bowl here, but you stuff it with bread cubes (slightly stale is best), diced chunks of cheese (i like a mild white cheddar here but a sharper cheddar would also be delicious), diced bacon or pork belly if you're feeling fancy, a root veg of choice such as parsnips (great for flavor!) and a variety of mushrooms, sliced. Then you mix up some nutmeg, cinnamon and salt/pepper in some cream and pour it into the pumpkin, making sure to soak the stuffing mixture well. Bake it most of the way with the top of the pumpkin on, then take it off for the last few minutes to get nice and browned on top.
The best part of this recipe is that to serve it, you just slice the whole pumpkin into slices like a watermelon and serve! It's a real comfort-food recipe. The pumpkin flesh is tender and golden, the cheese melty and delicious, and the fatty goodness of the cream and pork fat cook the stuffing ingredients perfectly in the pumpkin. I don't think it would change appreciably if attempted with common 18th century ingredients!
I would suggest using old dried bread you would use for making a stuffing. I would fix any issues with to much water and would add a little crunch to it. Also The Nutmeg could be used as a garnish or in this case a condiment to this soup. Normally this soup would have nutmeg or cinnamon, maybe even allspice.
Basically, croutons.
i loved this video. i was going to comment that you forget the nutmeg, but then you added it at the last second; you make me proud.
Who the heck thumbs down these videos? Somebody doesn't like food?
People with no sense of fun.
Sad trolls.
Those with nutmeg allergy?
Haters gonna hate.
A sad lot
Thanks for sharing with us Jon, looks so good.👍👍👏🏻👏🏻👏🏻👏🏻
Nice job Jon! Looked nice and Im thinking it would work great for the upcoming holidays! The nut meg had to be the kicker! lol!
Beautiful dish. Love pumpkin, yum!
Lol I was wondering about the nutmeg and you didn't disappoint. It looks delicious!
The recipe I found was like yours in most respects. When at the stage you served it I was instructed to put the pumpkin near the coals to lightly blister/brown small portions of the shell. Yes, your marmalade was a bit watery. You followed your instincts and made it right. God job man from the past.
Peace to y'all
7:31 I love how he sounds like an addict when he talks about nutmeg
My dad and I watch your channel all of the time, unfortunately he doesn't like pumpkin too much but I absolutely ADORE it and cannot wait to try this recipe for myself! Totally adding the nutmeg.
This would be great for a wedding, or even a girls Cinderella themed birthday party. It looks goods, and fun to eat.
Really enjoy your videos. One of the main reasons is that someone actually tastes the food you prepare!
I made a bowl out of an apple once... admittedly a completely different type of bowl, but still..
Ooh... that reminds me of baked stuffed apples! They're the best. Especially w/ a drizzle of heavy cream. Mmmmm...
Mom used to make baked apples (no stuffing or cream, too expensive.) The apples came from our orchard.
arachnonixon I wonder how many of the people who read this have any clue what you meant.
Hunter Carter I'm starting to wonder myself. They seem so nice though, I don't wanna hamper their mood
You seem like you may have conducted experiments in the 60`s. Can you truly get high from nutmeg?
I really want to make this one for my family 😍 love some winter squash/pumpkin soups to welcome the cooler weather!
"The Frugal Gourmet Cooks American" has a similar recipe. It's a good resource for colonial cooking.
I love this channel! I had no idea how far back some recipes went. I made something like this for Thanksgiving one year. I adapted it from a recipe done by a French chef. He made his baked in a wood fired oven. His had large croutons of French bread layered with cheese and crispy panchetta, then the custard with nutmeg poured over. I cheated and used pumpkin spice stove top type stuffing and crispy bacon. My family thought it was a bit too rich.
What a coincidence! I made pumpkin soup for dinner today!
Watching older videos. Omg. That pumpkin soup looks amazing. N what a clever idea using pumpkin for bowl. Got to try this soon. Thanks ❤️🤗😋
After watching this I've decided i don't have enough pumpkin in my life..
Love your cooking videos! They are always so very interesting, and quite informative. Thanks for doing these for all of us.
This is super cool! I think I'll try making this, thanks for the great video as always! :)
It was really good and really hit the spot on a cold Illinois weekend.
what kind of pumpkins where they growing in the 18 century?
Rick Simpson most likely heirloom varieties like New England Pie and the Musquee De Provence pumpkin.
I'm gonna make this one for sure. Fresh pumpkin has a great flavor