Whole Pumpkin Pie Soup

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Brushing the pumpkins with oil just dirties up another utensil. I roasted the pumpkins without this step and they came out beautiful as the natural oils in the pumpkin skin were coaxed out during the roast yielding a nice golden brown coloration. AB says he does this to help with heat absorption. My pumpkin (without the oil was perfectly cooked after 1.5 hours. In fact, roasting another 30 min uncovered after adding the goats milk cheese would have been a waste of time if I would have followed these directions exactly. I just added some of the scraped pumpkin flesh after the 1.5 hour roast, along with some crumbled goat milk cheese and herbs, then buzzed it. The residual heat in the liquid melted the cheese perfectly as I buzzed it with the stick blender.

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I wanted to try this recipe because it sounded good, but mostly because of the presentation. The soup was comforting and rich. I love goat cheese and my husband isn't a huge fan of it, but we both liked the soup a lot. It was cute having the pumpking as the serving bowl, but it wasn't quite as fancy as I'd pictured. Alton wasn't kidding when he said to keep the blender away from the bottom of the pumpkin! I look forward to having the soup again and would make it for company.

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I was so amazed by the idea of this soup/pie that I couldn't help myself from making it as soon as I was able. I love the idea that the pumpkin is both a serving vessel and ingredient at the same time. I made it on a whim for my boyfriend and me and I was incredibly pleased. It looks so fancy and time consuming but is actually incredibly easy to assemble and reasonably priced ingredients.

The only thing I changed was to use vegetable stock instead of chicken. It was incredibly rich and comforting. This soup was so good I ended up scraping the sides of the pumpkin clean with my spoon once I had ladled it all out.

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This was really fun. I used a kabocha squash and a buttercup squash (small dark green winter squash, planned to put half in each one, and just sort of winged it. I wanted a more purée-like texture, so I omitted the broth, and I had no cream, so I used a little milk and some extra butter. I substituted ricotta for the goat cheese. I scraped every bit of squash pulp into the mix that I could.

The presentation was gorgeous, the end result was tasty, and it was easy and fun.

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This dish is as beautiful as it is delicious! I loved the look of the whole pumpkin vessel after baking with melted goat cheese and thyme on top so much that I did not blend and instead served it as-is, and I encourage you to try the same.

I strayed from the recipe -- due to snowy roads and ingredient availability -- and used half the heavy cream, double the garlic, salted sweet cream butter; and the pumpkin variety I used was "sugar" pie.

This will be the show-stopper at this year's Thanksgiving Day dinner.

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Such a great idea but I didn't like it very much. I ended up adding a lot of salt and sugar to give it some oomph. Maybe I used too much of the pumpking flesh. Even though it wasn't my fave, I urge others to try it. It's a lot of fun to make and serving in the pumpkin is so festive!

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I really loved the idea of this recipe and was so intrigued to make it. I did it a little different. I had a left over carving pumpkin and even though he said not to, I used it. I'm definitely going to search for a baking pumpkin next time. Nothing wrong with the carving pumpkin, but there really is no pumpkin flavor. I added chopped celery and carrots in the beginning and chopped chicken breast in the end. I also changed out the thyme for rosemary because that is what I had. Last, I did not puree the mixture with a blender and left everything whole. Since we had this for dinner, leaving it chunky was great.