Pumpkin Soup in a Pumpkin
Pumpkin Soup in a Pumpkin. When I saw this recipe online created by Alton Brown, I knew I had to veganize it! Such a cool thing to make pumpkin soup, literally in a pumpkin. I love the idea of one pot (pumpkin) and baking the soup in the oven. This soup is low oil, full of flavour, gluten free and so so delicious.
The first thing you gotta do is buy a good pumpkin. I got one from our local farmer’s market, fresh organic and beautiful. So beautiful, I decided to get two. Go big or go home.
Let’s make some delicious soup in a pumpkin….I just never get tired of saying that!
Pumpkin Soup in a Pumpkin
Pumpkin Soup in a Pumpkin is so much fun to make. Grab your pumpkins, and get all your ingredients assembled and prepped.
What you will need for your Pumpkin Soup in a Pumpkin
- 1 whole baking pumpkin, approximately 4 pounds, wash the outside well
- 2 t vegetable oil
- 1 T vegan butter
- 1/2 small yellow onion, diced
- 1 t sea salt
- 1 clove garlic, minced
- 1 small apple, peeled, cored, and diced
- 1 c veggie broth – I like to use homemade or Better than Bouillion
- 1/2 c coconut milk
- 2 oz vegan cheese
- 1 t fresh thyme leaves
How to make your Pumpkin Soup made a Pumpkin
- Pre-heat the oven to 375
- Remove the stem from the pumpkin top
- Create a lid on the top of the pumpkin by cutting an opening in the top. I used a small serrated saw to make my lids. Make the hole big enough that you can get in there with a big spoon to clean out the inside.
4 Remove the seeds and extra fiber inside the pumpkin. I used a large spoon for this. A also saved some seeds for my garden next year.
5. Place your pumpkin in a casserole large enough for the pumpkin.
- Look at those beauties. All cleaned out and ready to be filled up.
6. Brush the outside and the inside lightly with oil
7. Add the vegan butter, onion, salt, garlic, apples, veggie broth, coconut milk in the pumpkin.
8. Put the lid on and bake in the heated oven for 1.5 hours.
9. After it has baked for 1.5 hours, take off the lid and add the vegan cheese, and thyme and bake uncovered for 30 more minutes.
11. After 30 minutes, remove the pumpkin from the oven.
12. Carefully (its hot!) scrape the inside walls of the pumpkin (be careful not too break though the pumpkin skin). Scrape all the flesh into the centre of the pumpkin.
13. Use an immersion blender to mix the ingredients till its just to your liking. At this point if it is too thick, you may want to add a bit more coconut milk if too thick.
14.Taste and adjust the flavours as needed
15. Serve immediately with some beautiful rustic bread and a salad on the side.
A real show stopper! Enjoy!
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