Extra Virgin Olive Oil Pumpkin Pie Soup Recipe: This Creamy Pumpkin Soup Recipe Cooks in the Pumpkin by Susie Davidson Powell
I return to this pumpkin soup recipe year after year because it’s so versatile. Swap out the apples for parsnip and celery with a touch of garlic honey for a new riff on autumn flavors. Adjust ratios by adding an extra diced apple or replacing half of the stock with apple cider for a sweeter taste. Keep base quantities and cooking times the same and play around with this super-friendly recipe to make it your own.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 1/2 hours
- 1 whole pie pumpkin
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 1 clove garlic, minced
- 1 large or 2 smaller apples, peeled, cored and diced to small cubes
- 1 cup chicken broth (you can substitute vegetable stock or use half stock/half apple cider)
- 1/2 cup heavy cream (you can substitute half and half in a pinch)
- 1 ounce goat cheese (optional)
- 1 teaspoon fresh thyme leaves (increase to 1 1/2 teaspoons if you like a more prominent flavor)
- 1 teaspoon kosher salt or sea salt
- a few good cracks of fresh ground pepper
- 2 tablespoons extra virgin olive oil, plus more for swirling over the soup (I used Piro. high antioxidant olive oil)
Here's how to make it:
- Cut a “lid” from the top of the pumpkin about 1/5 of the way down and even for tight fit. Try not to break off the stalk! Scrape out fibers and seeds using a large spoon until the inside is clear. Reserve the seeds to roast later.
- Oil a casserole dish for one pumpkin (or a baking tray for two pumpkins, if you’re doubling the recipe) and lightly brush both pumpkin and lid with a little olive oil.
- Put the butter, diced onion, minced garlic, diced apples, chicken broth, heavy cream, 2 tablespoons olive oil and half of the salt into the hollow pumpkin. Stir loosely to mix. Replace the lid. Bake for 1 1/2 hours.
- Remove the lid, taking care not to break the stalk from the softened lid. Add the goat cheese and thyme. Add remaining 1/4 to 1/2 teaspoon of salt, to taste. Bake for an additional 30 minutes without the lid.
- Remove the pumpkin from the oven and gently scrape flesh from the walls without tearing through the outer skin or bottom of the pumpkin. Go slowly and feel with your fingers. Leave about 1-inch thickness to the walls.
- Using an immersion blender, puree the loosened roast flesh and liquids to the desired smooth consistency. (Tip: If the pumpkin mixture is very thick, you can thin the soup with 1/2 cup of warm chicken stock or water-diluted apple cider.)
- To serve, replace the lid and bring the pumpkin to the table whole. Ladle the soup into bowls. Season with freshly ground pepper and generous swirls of olive oil. A dollop of crème fraiche or smashed pistachios is a nice topping, too!
Thank you to Piro for the great photos to go with my recipe!
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