This just might be my new favorite fall soup. It is scrumptious! Also pretty easy to make, just a bit long on cook time. I love pumpkin and you find great sales on pie pumpkins right about now but I am not big on making tons of sweets and pies. I usually put them in the slow cooker and make my own pumpkin puree for pancakes, smoothies, and souffles. That is about it…until now. You can bet I will be stocking up on pie pumpkins so I can make this soup throughout fall and winter!
1/2 cup cream
1 cup stock (veggie or chicken)
1 clove garlic
1 T butter
2 T olive or coconut oil (non virgin)
Half a small onion or the white part of a large leek
4 ounces goat cheese
One small apple (cored, skinned, chopped)
1 tsp thyme
Salt and pepper to taste
1 medium to large pie pumpkin
Preheat oven to 375. Cut out the top off the pumpkin as set aside, scoop out the seeds and the stringy pulp of the pumpkin. Make sure to set the seeds aside for gardening next spring…or you can use them for roasting. Oil the outside of the pumpkin and the inside of the pan (we used a cast iron dutch oven).
Inside the pumpkin bowl add butter, stock, cream, garlic, onion, apple, and some salt and pepper. No need to mix, just toss it in. Replace the top of the pumpkin and cook for 1.5 hours. Remove from oven and add the goat cheese and thyme. Cook for another half hour.
When finished remove from the oven and scrape the sides of the pumpkin gently to loosen the pumpkin flesh. Be careful not to pierce the pumpkin so that you won’t have a messy plan to clean up later. Use an immersion blender to puree all the ingredients into a thick soup. Add salt and pepper to taste. This soup serves 2-3 people so if you want to feed a larger family go with two pumpkins and a roasting pan.
It will be super hot so be careful! Enjoy!