Pumpkin puree soup in pumpkin

soups 136 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Pumpkin puree soup in pumpkin
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 h 15 min
  • Calories: -
  • Difficulty: Easy
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Pumpkin puree soup in pumpkin

Ingredients

Directions

  1. Heat the oven to 180 ° C.
  2. Make a lid from the top of the pumpkin by cutting it in a circle at a 45-degree angle. Make sure the hole is large enough to access the inside. Remove seeds and fibers with a metal spoon or ice cream scoop. Set aside the seeds for other uses. Brush the outside of the pumpkin and the lid with vegetable oil. Grease a round baking dish of the right size to hold the pumpkin in place and place it inside.
  3. Place the butter, onion, salt, garlic, apples, chicken broth and heavy cream in the cavity of the pumpkin. Cover the hole with the pumpkin lid. Bake for 1.5 hours. Remove the cover. Add goat cheese and thyme and continue cooking for another 30 minutes, covered with a lid. Remove the pumpkin from the oven and gently scrape some of the pumpkin pulp into the soup mixture. Purée the mixture with a hand blender to the desired consistency, being careful not to touch the sides and bases of the pumpkin. Serve the pumpkin soup immediately.

Pumpkin puree soup in pumpkin



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 h 15 min
  • Calories: -
  • Difficulty: Easy

Pumpkin puree soup in pumpkin

Ingredients

Directions

  1. Heat the oven to 180 ° C.
  2. Make a lid from the top of the pumpkin by cutting it in a circle at a 45-degree angle. Make sure the hole is large enough to access the inside. Remove seeds and fibers with a metal spoon or ice cream scoop. Set aside the seeds for other uses. Brush the outside of the pumpkin and the lid with vegetable oil. Grease a round baking dish of the right size to hold the pumpkin in place and place it inside.
  3. Place the butter, onion, salt, garlic, apples, chicken broth and heavy cream in the cavity of the pumpkin. Cover the hole with the pumpkin lid. Bake for 1.5 hours. Remove the cover. Add goat cheese and thyme and continue cooking for another 30 minutes, covered with a lid. Remove the pumpkin from the oven and gently scrape some of the pumpkin pulp into the soup mixture. Purée the mixture with a hand blender to the desired consistency, being careful not to touch the sides and bases of the pumpkin. Serve the pumpkin soup immediately.

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