1 whole baking pumpkin, approximately 4-5 pounds, scooped and rinsed
2 teaspoons vegetable oil
1 tablespoon butter or Earth Balance (for Dairy Free)
1/2 small yellow onion, diced
1 teaspoon kosher salt
2 clove garlic
1 small apple, peeled, cored, and diced
1 cup low-sodium chicken broth
1/2 cup heavy cream, condensed milk (goat or cow) or full fat coconut milk (canned) for dairy free
2 ounces goat cheese (optional...I may add this next time)
1 teaspoon fresh thyme leaves
Directions
Heat the oven to 375 degrees F.
Make 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.Line a casserole dish with foil. Must be large enough to hold pumpkin
Combine the butter, onion, salt, garlic, apples, chicken broth, and dairy option in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours. If you are not adding the cheese, bake for 2 hours.
Remove 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.
Original Recipe: http://www.foodnetwork.com/recipes/alton-brown/whole-pumpkin-pie-soup-recipe.html?oc=linkback
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