Pie Pumpkin Soup

This easy pumpkin soup recipe from Alton Brown is fun to make with kids this time of year.  Pie pumpkins are smaller than the large type we buy to carve into Jack O Lanterns.  These little cuties are sweeter, more flavorful and have bright orange flesh.  There are a few varieties of pie pumpkins including one called 'Sugar Pie', but I couldn't find any specific varieties around here and had to settle for a generic 'Pie Pumpkin.' 
You wouldn't want to try this recipe with one of those large pumpkins because they're bred to be big and tough so they can hold up to carving and resist rotting while sitting on your front porch.  Taste is not a priority with the big guys.
Look for pie pumpkins that are bright orange and firm with the stem attached.  Take them home and wash them thoroughly.  Then cut the top off and scoop out the seeds.  Place all the gook and slime and seeds in a bowl and put your kids to work separating out the seeds for toasting later.  Our little guy loves being involved in making snacks, and this job kept him busy for a good long while.

Pie Pumpkin Soup

recipe from Alton Brown

1 pie pumpkin

1 cup chicken stock

1/2 cup cream  (I think you could use coconut milk here if you can't do dairy.)

1 apple, peeled and diced

1/2 onion, diced

1 clove garlic

1 tablespoon butter

salt, pepper, and a pinch of cinnamon

Preheat the oven to 375 degrees.  Take the top off the pumpkin and scoop out the seeds.  Place the pumpkin in a foil lined casserole dish to protect your oven from spills.  Put all remaining ingredients inside the hollow pumpkin, place the lid back on and bake for 1 1/2 hours.

Take the lid off and scrape the inside of the pumpkin so that the flesh mixes with the other ingredients.  Use an immersion blender to smooth it all out into a delicious fall soup.  Mr. Brown recommends a goat cheese and fresh thyme garnish which sounds delicious, but I forgot to buy goat cheese and it was still really yummy.

This was a fun and simple recipe to make.  The soup is a great starter to any fall meal, warming and tasty.  The toasted pumpkin seeds were also a big hit in our house. 

 

Comments

[sonya]

Mmm Curry sounds like a good idea - let me know how it turns out!

[jennifer cantwell]

i ended up being given an immersion blender, so it was great! i think next time i'll add some curry. even the smaller pumpkin made tons, but i found the leftovers held really well! i ate every bit. yum!

[sonya]

That is the cutest, sweetest thing! Is he still liking preschool? I bet the fall is beautiful there. I'm missing the mountains. I'm so happy to hear from you. Sorry I haven't emailed. We've had some computer issues, all solved now we hope. What have you been up to while he's in school?

[sonya]

Hmm - I think I would scoop it out and use a blender. Maybe you could use a hand mixer, everything gets pretty soft and mushy so it might work.

[Julia]

This soup was great and fun to make. Jack had a great time (and did a great job) separating the seeds. He kept asking when Grady was coming over and I kept explaining that Miss Sonya had sent the recipe in a note. We miss y'all. --Julia

[jennifer cantwell]

i don't have an immersion blender.....suggestions? i'm certainly not going to take it all out and put it in a blender. i have my little pumpkin ready:)