1 Video | Photo: Whole Pumpkin Pie Soup Recipe
Ingredients
- 1 whole baking pumpkin, approximately 4 pounds, rinsed
- 2 teaspoons vegetable oil
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, diced
- 1 teaspoon kosher salt
- 1 clove garlic, minced
- 1 small apple, peeled, cored, and diced
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 ounces goat cheese
- 1 teaspoon fresh thyme leaves
Directions
Heat the oven to 375 degrees F.
Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.
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By lulu486
Ft Walton Beach, Fl
on December 28, 2012
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This soup is wonderful. I followed the recipe to a T and it was just delicious. Talk about your comfort food. I also later added some seasoned and fried tofu and a few sauteed mushrooms it was so easy... I'[ll be making this again and again
By 1happyvegan
Rockport, MA
on December 27, 2012
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This was both beautiful and delicious! Cheese pumpkins from my CSA share inspired me to find a recipe for a soup and changing this recipe to a vegan version was simple. I used vegan margarine in place of the butter, vegan vegetable stock in place of the chicken stock, a 2/1 mixture of almond milk and cashew cream for the heavy cream, and 4 T nutritional yeast in place of the goat cheese. It was so good I had to make it again the next day, and as I write this review, our last cheese pumpkin is in the oven right now for one final batch for the season. Alton Brown is a master!
By cestates
east amherst, NY
on November 07, 2012
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So gourmet!! Easy to make and tastes delicious!!! The one suggestion i have is to make like 3 or 4 pumpkins worth, because it is so good you'll regret not making more :
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