Pumpkin Soup in a Roasted Pumpkin

Ingredients

• Pumpkin for serving (Small pumpkin; cut off the top as a lid and remove the seeds and fibers)
• Olive oil (For coating the pumpkin)
• Salt (To taste; for the pumpkin and soup)
• 3 cup Butternut squash (Cut into cubes; the source indicates 3–4 cups)
• 2 Pears (Cut into cubes)
• Cloves (Favorite spices; quantity not specified)
• Ginger (Favorite spices; quantity not specified)
• Nutmeg (Favorite spices; quantity not specified)
• Black pepper (To taste)
• 1 cup Chicken broth (The source indicates 1–2 cups; add the desired amount for the preferred consistency)
• 1 cup Half-and-half
• Blue cheese (Crumble for garnish; quantity not specified)
• Thyme (For garnish; quantity not specified)

Steps

1. 1

   Preheat the oven to 375–400°F (180–200°C). Prepare a baking sheet by lining it with parchment paper.

2. 2

   Carefully cut off the top of the small pumpkin to form a lid, then remove the seeds and inner fibers.

3. 3

   Season the pumpkin with salt and coat it with olive oil. Place the pumpkin and its lid on the parchment paper.

4. 4

   Roast for approximately 1 hour, or until the pumpkin is tender enough.

5. 5

   While the serving pumpkin is roasting, cut the butternut squash flesh and pears into cubes.

6. 6

   Transfer the diced squash and pears to an ovenproof pot or Dutch oven and sauté for 15 minutes, or until cooked through.

7. 7

   Add the cloves, ginger, nutmeg, salt, and black pepper.

8. 8

   Transfer the cooked squash and pears to a blender. Add 1–2 cups of chicken broth and 1 cup of half-and-half.

9. 9

   Blend the mixture until smooth and creamy.

10. 10

    Pour the soup into the roasted serving pumpkin.

11. 11

    Garnish the soup with crumbled blue cheese and thyme. Serve hot.

Notes

The exact quantities of olive oil, salt, spices, blue cheese, and thyme are not specified in the source. The broth is listed as 1–2 cups; adjust the amount according to the desired soup thickness.

Nutrition per serving

• autumn dish
• soup
• vegetarian option
• pumpkin
• cream soup
• gluten-free
• served in a pumpkin