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Whole Pumpkin Soup

October 3, 2011

I did something wicked cool the other day.  I made pumpkin soup…. INSIDE a pumpkin.  This was a big deal for me for many reasons.

First, I had never before used an actual pumpkin in making a recipe.  Butternut squash? Yes.  Acorn squash? Yes.  Canned pumpkin puree? Yes.  But an ACTUAL pumpkin? HECK NO!  I think I’ve carried a fear of it ever since my dad tried to make a pumpkin pie with a carving pumpkin when I was little.  It wasn’t pretty.  Second, the soup was made inside the pumpkin.  Literally. Though the recipe is a bit time consuming, it is by no means difficult.  The hardest part is taking out the seeds and fibers from the pumpkin.  After that it’s smooth sailing, just throwing all the ingredients into the pumpkin and letting it roast.

 

See that pumpkin?  That is why it’s called whole pumpkin soup.

To be honest, I didn’t use any measuring devices, so I’m not sure that the consistency of my soup was what the recipe was after.  Whether it was perfect or not though, doesn’t matter.  This soup was velvety, rich, and so scrumptious.  What really puts it over the top if the tangy addition of goat cheese.  The smooth cheese really adds to the deep flavor of the soup.

One thing to be careful of: when you are spooning the pumpkin flesh off the sides after it roasts, make sure not to puncture the sides or bottom of the pumpkin.  You don’t want to put a whole in the pumpkin and have your soup spilling all over the place.

This recipe would be a total show stopper for a dinner party.  I imagine you could easily do this with smaller pumpkins and each person could have their own pumpkin.  It’s almost TOO cute, right?

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
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

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 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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One Comment leave one →
  1. Carrie permalink
    November 11, 2012 9:05 am

    I made this dish with some minor changes and it was wonderful! Instead of goat cheese I uses gruyere and added more garlic, broth, and cream. Holy cow! Serve with crusty sour dough. Wish I had had a nice white wine to go with it.

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