Alton Brown's Pumpkin Soup
Jan. 25th, 2023 11:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
darkcedars Yesterday I made Alton Brown's Pumpkin Soup. Usually I make this around Halloween, but my cousin brought pie pumpkins to share when she visited at Christmas. I've been making this for years. It's fun, tasty, and easy to scale depending on the size of pie pumpkin you get.
Alton Brown's Pumpkin Soup
Edits I make: apple peel left on, no garlic (I'm allergic), regular salted butter and broth BUT leave the salt itself out & allow people to salt to their own taste. If I don't have fresh thyme I add dried at the start instead of the end.
Clean out your pumpkin, being sure to cut the lid at an angle so it doesn't fall in while baking. If you're still worried it will, use some oiled toothpicks stuck in the sides of the lid. Oil the entire outside well including the stem. The majority of your ingredients are added now.
Baked for 1.5 hours and smells amazing. Carefully remove the lid.
Goat cheese added! It is a little overfull but will be okay. 30 more minutes in the oven, lid off.
Finished -- I scraped the inside very carefully with a spoon to put some of the flesh into the soup, then immersion blended it. Ready to serve. You can serve from the pumpkin as long as you're careful. It needs to stay in the casserole dish for support.
When you've eaten all the soup, pull the pumpkin open and scrape off any cooked pumpkin left on the shell. This makes a good side dish for later (add some extra butter, salt, goat cheese, whatever).
Alton Brown's Pumpkin Soup
Edits I make: apple peel left on, no garlic (I'm allergic), regular salted butter and broth BUT leave the salt itself out & allow people to salt to their own taste. If I don't have fresh thyme I add dried at the start instead of the end.
Clean out your pumpkin, being sure to cut the lid at an angle so it doesn't fall in while baking. If you're still worried it will, use some oiled toothpicks stuck in the sides of the lid. Oil the entire outside well including the stem. The majority of your ingredients are added now.
Baked for 1.5 hours and smells amazing. Carefully remove the lid.
Goat cheese added! It is a little overfull but will be okay. 30 more minutes in the oven, lid off.
Finished -- I scraped the inside very carefully with a spoon to put some of the flesh into the soup, then immersion blended it. Ready to serve. You can serve from the pumpkin as long as you're careful. It needs to stay in the casserole dish for support.
When you've eaten all the soup, pull the pumpkin open and scrape off any cooked pumpkin left on the shell. This makes a good side dish for later (add some extra butter, salt, goat cheese, whatever).