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 sallysparrow
on November 27, 2011
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Very tasty and clever recipe. Everything worked well. Easy, yet satisfying. I added a bit of cheddar cheese and nutmeg. Loved the idea of cooking in the pumpkin and using the pumpkin meat to make a hearty dish.
By NimbleChef
Outside of Bost...
on November 25, 2011
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I made this recipe for 12 people using individual sized sugar pumpkins - each one was about the size of a large grapefruit. I did a test run on Tuesday using my grill outside (so I'd have the oven space for the rest of my dishes and fine tuned it for 12 on Thanksgiving. I also cooked an extra one in case I split one during the plating process (which I did. it was a big hit. As my brother put it "...it was inspiring".
Alton, thanks for a wonderful concept! leave your email if you want to see a picture.
By sv_queen
on November 21, 2011
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I just made the soup yesterday and I must say that it is quite tasty. There are a few things I would change if I were to make it again. I have never tasted goat cheese before, so I just follow the recipe. After tasting it, I don't like the taste of the cheese; so I would change the cheese. I didn't use the hand blender, 'cos my pumpkin collapsed on one side and it seemed very fragile. I would turn it once in a while so that it won't collapse. But other than that, I would definitely make it again.
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