Recipe courtesy of Alton Brown
Show: Good Eats
Save Recipe Print
Total:
2 hr 15 min
Prep:
15 min
Cook:
2 hr
Yield:
4 to 6 servings
Level:
Intermediate
Total:
2 hr 15 min
Prep:
15 min
Cook:
2 hr
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Whole Roasted Side of Salmon

Recipe courtesy of Valerie Bertinelli

Apple Pie

Recipe courtesy of Food Network Kitchen

Squash Soup

Recipe courtesy of Alton Brown

Cherry Pie

Recipe courtesy of Peter Sterk

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Mustard-Parmesan Whole Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories