Roasted Garlic Pumpkin Soup In A Pumpkin
Monday, September 27th 2021, 5:18 pm
News On 6
TULSA, Oklahoma -
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
- 1 large sugar or pie pumpkin cut half and seeds removed
- 1 tablespoon olive oil
- salt and pepper
- 6 tablespoons unsalted butter
- 2 small shallots chopped
- 1 teaspoon fresh thyme chopped
- 4 cups chicken broth
- 1 cup coconut milk (more for serving if desired)
- 1 cup water
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon pure maple syrup
- 1 pinch crushed red pepper flakes
- Pumpkin seeds, for serving
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.
- Preheat the oven to 400° F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Adapted from Half Baked Harvest