I love fall, it’s a time when you can eat squash all day long, get cozy under a ton of blankets, and use the oven for every meal. And what better way to enjoy the cold weather than eating a warm soup served in a pumpkin! My co-worker and I were talking a little while ago about making pumpkin soup over the weekend. She mentioned how she wanted to make it right inside the pumpkin, SO I quickly stole her idea and made it that weekend too! (Thanks Kristin!)
This pumpkin soup can be a little labor intensive, especially if you use fresh pumpkin vs. canned. But really, the thing that took up most of my time was carving the top of the pumpkin and scooping out the seeds. BUT, if you have children around this would be a fun way for them to help. Then you can cook the seeds together after! Serving the soup inside of a pumpkin is totally worth the “Wow” you will get when you serve it to your significant other.
I browsed through a bunch of different pumpkin soup recipes online for inspiration. I took my favorite ingredients from all of them and made one of my own! Please enjoy!
Pumpkin Apple Soup
(Serves 2 + leftover soup)
- 3 small pumpkins (I believe they are called pie pumpkins or sugar pumpkins)
- 2 Granny Smith apples
- 4 cups chicken or vegetable broth
- 1 small yellow onion
- ½ cup cream
- ½ teaspoon ground white pepper
- ½ teaspoon curry powder
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- Salt, pepper to taste
- Blue cheese for topping
Carve out the top of the first pumpkin, like your about to make a jack-o-lantern. Remove all of the seeds inside, place the lid back on and bake in the oven at 350 for about an hour or until the pumpkin is soft.
While the first pumpkin is baking, it’s a good time to start carving out the other two. Set aside.
Take the first pumpkin out of the oven and let it cool down a little. Once the pumpkin has cooled, peel off the skin and chop up the meat of the pumpkin into medium sized squares.
Chop up the apples and onion and put those, along with the pumpkin, in a large pot with the 4 cups of broth.
Add the white pepper, curry powder, sage, thyme, nutmeg, salt, and pepper. Simmer the soup at a low heat, stirring occasionally.
Throw the other two pumpkins in the oven at 350 and bake those (with the lids on) for about 45 minutes while the soup simmers. Keep an eye on them, you don’t want it to be too soft.
Once the soup has simmered for about 35 minutes, use a regular or hand-held blender to blend up the soup. (I used a regular blender by transferring all of the soup to a large bowl and blending parts of the soup at a time and pouring it back into the pot).
Let it simmer for a few more minutes and slowly add the cream. Do a taste test and add any additional seasonings your heart desires.
Serve the soup inside of the baked pumpkin, top with some blue cheese crumbles and put the lid on to keep it warm. Get ready to amaze your lucky friends and family!
We bundled up and ate this soup out on our front porch. It felt like the right thing to do. We could smell the neighbor’s fireplaces and listened to the crickets as we ate. And to top it off, right as we finished our food we could see the Disneyland fireworks off in a distance! Perfect