Pumpkin Soup (in a Pumpkin)
Modified from Alton Brown’s pumpkin soup
- 1 whole pumpkin
- 2 teaspoons vegetable oil (or enough to coat the outside of the pumpkin)
- 2 Tablespoons unsalted butter
- 1 small yellow onion, diced
- 1 teaspoon kosher salt
- 4 garlic cloves, minced
- 2 small apples, cored, and diced
- 1 cup of heavy cream
- 1 cup of water or chicken broth
- 4 ounces goat cheese
- 1 bunch of fresh time
- Immersion blender
- Liquid measuring cup
- Measuring spoons
- Cutting board
- Container to bake your pumpkin in as a precaution if it leaks
- Large spoon
- Preheat oven to 375.
- Cut the top of the pumpkin in a circle, attempting to make a lid. The opening should be big enough for you to scoop out seeds and fibers.
- Brush the outside of the pumpkin (including the lid) with vegetable oil.
- Combine the butter, onion, salt, garlic, apple, water, and cream in the hollow pumpkin. Put the lid on and bake for 1.5 hours.
- Remove the lid and carefully stir in the cheese and thyme. Bake for another 30 minutes uncovered.
- Remove the pumpkin from the oven and use a large spook to gently scrape some of the inner flesh off the walls into the soup. Puree with an immersion blender to desired consistency. Be careful to avoid the sides and bottom, so as to avoid putting a hole in the pumpkin. Serve immediately. Personally I think this goes well with a crusty bread.
Original recipe: https://altonbrown.com/recipes/whole-pumpkin-pie-soup/