With Halloween just around the corner and the cooler weather settling in, there’s nothing better than a hearty, warming dish to capture the essence of Fall. This pumpkin in a pumpkin soup recipe is a delightful and comforting way to use pie pumpkins. It's perfect for an Autumn meal or a special Halloween treat.
Ingredients:
This recipe is per pumpkin, but you can make as many pumpkins as you like. ^_^
1 pumpkin, 4-6 pounds
(I usually go for the orange pie pumpkins, but white pie pumpkins are just as good. I've also used Kabocha successfully)
2 TBS vegetable oil
1 TBS unsalted butter
½ small onion, diced
1 clove garlic, minced (Or more if you're so inclined ^_~)
1 small Braeburn apple, peeled, cored, and diced
(I can't always find Braeburns so feel free to use another variety you would also enjoy eating. The only thing I wouldn't recommend is Granny Smith)
1 tsp kosher salt
1 cup low-sodium chicken broth
½ cup heavy cream
2 oz plain or flavored goat cheese
1 tsp fresh thyme (I don't keep fresh on hand, so I just use dry)
Method:
1. Prep your pumpkin:
Preheat your oven to 375°F. Cut off the top of your pumpkin jack-o-lantern style and save. Then scoop out the insides and seeds. You can save the seeds for roasting later if you’d like!
2. Oil it up:
Place the pumpkin in a baking dish and rub the outside and the outside of the lid with 2 TBS of vegetable oil to ensure it bakes nicely.
3. Add the ingredients:
Into the pumpkin, add 1 TBS unsalted butter, ½ diced onion, minced garlic cloves, the diced apple, and 1 tsp kosher salt. Then pour in 1 cup low-sodium chicken broth and ½ cup heavy cream. I also add pepper to taste and sometimes add a few extra spices in like dry sage or rosemary. Do what lights you up! ^_^
4. Bake with the top on:
Place the pumpkin top back on and bake for 1 to 1.5 hours, until the pumpkin flesh is soft.
If you leave the stems on, make sure they don't touch the oven or racks!
5. Second stage:
Remove the pumpkin top and add 2 oz of goat cheese (plain or flavored) and 1 tsp fresh or dried thyme. Don’t stir them in—just let them sit on top of the mixture. Bake for another 30 minutes, uncovered.
6. Blend or enjoy as-is:
Once done, gently transfer each pumpkin from the baking dish into serving bowls. Depending on how well-done they are, the pumpkins might spring a leak, which is what the bowl is there to catch.
If you like a smooth texture, use a stick blender to emulsify everything inside the pumpkin to your desired soup consistency. Carefully! The outside skin functions as your pretty serving container.
Or, if you prefer, enjoy the soup as an experience, scraping the tender pumpkin meat and mixing as you go.
Optional Tip:
Serve alongside crusty bread for dipping!
This stuffed pumpkin soup is rich, flavorful, and the perfect dish for a cozy night in. It’s an Autumn favorite that will warm you from the inside out! 🍂🎃
Let me know in the comments if you tried it and how it turned out!
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