Whole Pumpkin Pie Soup

• 1 whole baking pumpkin, approximately 4 pounds, rinsedpumpkin
• 2 teaspoons vegetable oilvegetable-oil
• 1 tablespoon unsalted butterbutter
• 1/2 small yellow onion, dicedonion
• 1 teaspoon kosher saltsalt
• 1 clove garlic, mincedgarlic
• 1 small apple, peeled, cored, and dicedapple
• 1 cup low-sodium chicken brothchicken-broth
• 1/2 cup heavy creamheavy-cream
• 2 ounces goat cheesegoat-cheese
• 1 teaspoon fresh thyme leavesthyme

1. 01Heat the oven to 375 degrees F.
2. 02Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
3. 03Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
4. 04Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.

Calories

210 kcal

Protein

6 g

Fat

13 g

Saturated fat

7 g

Carbs

21 g

Fiber

2 g

Sugar

10 g

Sodium

380 mg

Cholesterol

37 mg

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