No-Waste Recipes for Fall: Whole Pumpkin Soup

Make the most of the season and the pumpkins that may have recently come into your life by using them for more than just decorations. This delicious soup utilizes a whole pumpkin and creates a beautiful presentation.

Some pumpkin varieties that are great for this recipe include: Cinderella, Jarrahdale, Red Warty Thing, and Galeux d'Eysines.

Serving size: 4-6

Ingredients:

• 1 whole pumpkin (about 4–5 lbs.)

• 1–2 teaspoons unflavored oil

• 1 tablespoon butter

• 2 leeks (sliced) OR ½ cup onion (diced)

• ¼ cup celery (diced)

• 3 cloves garlic (minced)

• 1 apple (cored and diced)

• 1 cup vegetable broth

• ¾ cup heavy cream

• ½ teaspoon sea salt

• ½ teaspoon ground cinnamon

• ½ teaspoon nutmeg

• ⅛  teaspoon ground cloves

• Pinch of cayenne pepper

• Freshly ground black pepper

Directions:

1. Preheat oven to 375°F.

2. Make a “lid” on the top of the pumpkin by cutting around the stem at a 45° angle.

3. Remove the seeds and fibers by scraping the sides of the pumpkin with a spoon. Note: you can save and roast the seeds!

4. Apply the oil to the outside of your pumpkin and to an oven-safe baking dish.

5. Put the butter, leeks (or onion), garlic, apple, broth, and salt in the hollow pumpkin. Replace the lid of the pumpkin to cover. Place in baking dish, and bake for 1 ½ hours.

6. Remove from oven, let cool slightly, and scrape the pumpkin flesh into the soup mixture (being careful not to puncture the pumpkin skin).

7. Add remaining ingredients and use immersion blender to blend. Note: you can also use a blender.

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