Charisse loves the fall. By loves the fall we mean talks about how she can’t wait for fall starting around April. This shouldn’t be confused with her love for Christmas, something she starts waiting for around Dec. 26. But to start this fall season off we came across this recipe and it might just be one of the most fun ones we’ve done. Eric liked it because he wanted to open a pumpkin with a power saw. Charisse liked it because it was very Fall-ish. When it was done, we both liked it because its probably one of the best soups we’ve ever made, though Eric was disappointed because he didn’t get to use his power saw (he was working in the garage at the time). We thought the coolest part of this soup is the bowl, which looks suspiciously like a roasted pumpkin. Yup, its a soup served in its own pumpkin! Can’t get better than that!
What You Will Need
2 small sugar pie pumpkins or 1 larger one
1/2 small yellow onion diced
2 cloves garlic chopped
1 small green apple chopped
2 Tbs butter
2 Tbs vegetable oil
2 cups chicken broth
1/2 cup cream
2 ounces goat cheese
fresh minced thyme
salt and pepper to taste
Preheat oven to 375*
Wash pumpkins off and slice off the tops. Using a large spoon or ice cream scoop, scrape out the seeds. Brush each pumpkin shell with 1 Tbs of oil, making sure to brush the cut portion, tops, and sides. Place in a baking dish.
In each pumpkin, through in 1/2 of the onion, 1 clove garlic, 1/2 apple, 1 Tbs butter, 1 cup chicken broth, 1/4 cup cream, and a pinch of salt and pepper. Place the pumpkin lids back on the pumpkin and bake for 1 hour and 30 mins.
After the 90 minutes, carefully remove lids and add in the goat cheese and thyme to each pumpkin, replace lids and bake for another 30 minutes.
After cooking, remove pumpkin lids and using a large spoon CAREFULLY start scraping the sides of the pumpkin to loosen the flesh into the soup. Be extremely careful not to pierce the skin or your soup will escape! Once enough flesh is scraped, use an emulsion blender to puree the soup inside the shell. Again, be EXTREMELY careful not to break the shell!
Serve inside the pumpkin, with an extra crumble of goat cheese and a sprig of thyme.
Adapted from Alton Brown, Whole Pumpkin Pie Soup 2010