Roasted Garlic Pumpkin Soup In A Pumpkin


Monday, September 27th 2021, 5:18 pm

By: News On 6


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Daisi Owens from "My Stir Crazy Kitchen" is back to show us how to make Roasted Garlic Pumpkin Soup in a Pumpkin.

For more recipes like this one be sure to visit NewsOn6.com/Kitchen.


Roasted Garlic Pumpkin Soup in a Pumpkin 

Ingredients 

  1. 1 large sugar or pie pumpkin cut half and seeds removed 
  2. 1 tablespoon olive oil 
  3. salt and pepper 
  4. 6 tablespoons unsalted butter 
  5. 2 small shallots chopped 
  6. 1 teaspoon fresh thyme chopped 
  7. 4 cups chicken broth 
  8. 1 cup coconut milk (more for serving if desired) 
  9. 1 cup water 
  10. 1/4 teaspoon cayenne pepper 
  11. 1/4 teaspoon nutmeg 
  12. 1 tablespoon pure maple syrup 
  13. 1 pinch crushed red pepper flakes 
  14. Pumpkin seeds, for serving 

Instructions 

Pumpkin soup serving bowls: 4 small pumpkins - Remove the top of the pumpkins, scoop the seeds out. Rub the insides of the pumpkins with olive oil, salt, and pepper. Bake on a baking sheet for 20-30 minutes. Should be soft to the touch, but not falling in. 

  1. Preheat the oven to 400° F. 
  2. 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. 
  3. 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. 
  4. Roast for 45 minutes, until the pumpkin is fork tender. Cool for 5-10 minutes.
  5. Place pumpkin in a food processor and puree with 1 cup of the chicken broth, until completely smooth. 
  6. Heat a large pot over medium heat. Add butter and shallots and sauté until soft, about 5 minutes. Next, add the thyme and stir for another 30 seconds. 
  7. 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. 
  8. 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). 

  9. Adapted from Half Baked Harvest 


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