Erin Fetherston and her Adorable Mom Cook Pumpkin Soup With Us In Episode 4 of Haute Cuisine

Watch as Mama Fetherston, Barbara, uses mini pumpkins from her own garden in Northern California (that's right, she brought a handful of them in her luggage to NYC!) as bowls for the soup. We can only imagine what she told the TSA.
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Watch as Mama Fetherston, Barbara, uses mini pumpkins from her own garden in Northern California (that's right, she brought a handful of them in her luggage to NYC!) as bowls for the soup. We can only imagine what she told the TSA.
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We already showed you an oh-so-cute glimpse of Erin and Mama Fetherston cooking up some holiday pumpkin soup together. Now--just in time for the holiday season--is our fourth episode in its entirety!

Watch as Mama Fetherston, Barbara, uses mini pumpkins from her own garden in Northern California (that's right, she brought a handful of them in her luggage to NYC!) as bowls for the soup. We can only imagine what she told the TSA.

In episode four we also learn about Erin's childhood, what her parents think about her rockstar boyfriend, Gabe Saporta, and more. Click through for the entire episode and recipe.

Pumpkin Soup In Pumpkin Soup Bowls Chez Fetherston

Ingredients Select fresh, seasonal, organic ingredients 6 cups peeled and seeded butternut squash 6 stalks celery 2 medium yellow onions 4 medium carrots 2 medium apples, cored 4 sprigs of thyme ½ cup parsley 3 cloves of garlic 4 tbsp olive oil 4 cups of vegetable broth or chicken stock 1 cup of whipping cream or ½ and ½ (optional)

1. Preheat oven to 375 degrees F. 2. Wash and peel (if needed) vegetables and apples. Coarsely chop and place in roasting pan. Drizzle with olive oil. 3. Strip thyme leaves, chop parsley and garlic and add to vegetables. 4. Bake for 40 minutes or until tender. 5. Transfer vegetables and apples to soup pot. Add broth. Puree until smooth in food processor or with immersion stick blender. 6. Add salt and pepper to taste. Add cream (if desired) and heat over medium flame. Pour into pumpkin bowls and serve warm with choice of garnishes: fresh herbs, crème fraiche, grated parmesan cheese, croutons, or toasted pumpkin seeds.

Pumpkin Soup Bowls Chez Fetherston

Serves 6

Using pretty, organic pumpkins for individual soup tureens is a fun, festive fall and winter addition to the holiday table. Pumpkins and squash come in various colors and patterns, we used Sugar Pie pumpkins but Carnival, Hooligan, Winter Luxury Pie, Dumpling, or Baby Bear would also work. Choose fresh, whole pumpkins that feel heavy for their size and are firm to the touch. Pick ones that have solidly attached stems and nice color.

Ingredients 6 small pumpkins (see note above) 3 tsp. sugar 3 tsp. salt

Prepare Pumpkin Soup Bowls 1. Preheat oven to 400 degrees F. 2. Wash and dry pumpkins. 3. Cut a circle in the top of the pumpkins. Allow stems to remain attached. Scoop out pulp and seeds. Take care to keep pumpkins intact as they will be holding liquid. Toast the seeds for a crunchy snack (see recipe below). 4. Sprinkle the inside of each pumpkin with ½ tsp. salt and ½ tsp. of sugar. 5. Place pumpkins on a cookie sheet or roasting pan and bake at 400 degrees for 45 minutes or until insides are tender and outsides are desired color. Do not over bake. 6. Cool and fill with soup.

Toasted Pumpkin Seeds

Ingredients 2 cups raw, fresh pumpkin seeds 1 tbsp oil (olive, sunflower or vegetable oil) 1 tbsp melted butter (or butter substitute) 1-2 tsp salt ( kosher salt or salt substitute) 1 tsp. black pepper (optional)

1. Separate seeds from pumpkin pulp and rinse in a colander. Blot seeds dry with a paper towel. 2. In a bowl, combine seeds with oil, butter, salt and pepper (if desired). Spread and bake on cookie sheet at 300 degrees F. until seeds are golden, crisp, and dry (30 minutes). Stir frequently to prevent scorching. 3. Cool and enjoy! Seeds are best eaten soon after toasting.