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Pumpkin Soup in a Pumpkin

Pumpkin Soup IN A PUMPKIN! šŸ‚ It doesn't get more fall than that!
Course: Soup
Cuisine: American
Keyword: butternut squash, coconut milk, pumpkin
Servings: 4

Ingredients

  • 1 large sugar or pie pumpkinĀ  cut half and seeds removedĀ 
  • 4 small pie pumpkins for serving
  • 6 Tbsp butter
  • 2 shallots finely choppedĀ 
  • 4 cups chicken or vegetable broth
  • 1 can coconut milk separated
  • 1 cup water
  • Ā¼ tsp cayenne pepper
  • Ā¼ tsp ground nutmeg
  • 1 Tbsp maple syrup
  • pumpkin seeds for serving (optional)

Instructions

  • Preheat the oven to 400Ā° F.Ā 
  • Cut the large pumpkin into fourths, removing the seeds. Place on a baking sheet and rub 1 tablespoon olive oil and a sprinkle of salt and pepper. Ā 
  • Chop off the top portion of the garlic head to reveal the cloves. Drizzle with a teaspoon of olive oil and wrap with foil. Add to the baking sheet with the pumpkin. Ā 
  • Roast for 45 minutes, until the pumpkin is fork tender. Cool for 5-10 minutes.
  • Place pumpkin in a food processor and puree with 1 cup of the chicken broth, until completely smooth.Ā See NOTE.
  • Heat a large pot over medium heat. Add butter and shallots and sautĆ© until soft, about 5 minutes. Next, add the thyme and stir for another 30 seconds.Ā 
  • Add the pumpkin puree, roasted garlic (squeeze the cloves from the paper), remaining 3 cups chicken broth, coconut milk, water, cayenne, nutmeg, maple syrup, and crushed red pepper. Bring the soup to a low simmer and simmer 15-20 minutes.Ā 
  • To assemble the soup, ladle the soup into the roasted pumpkins and top each bowl with a sprinkle of pumpkin seeds and a drizzle of cream (or coconut milk). Ā 

Notes

Adapted from Half Baked Harvest
Note: You can also combine pumpkin and liquids (Step 7) and use an immersion blender rather than a food processor.