pumpkin soup w/jalapeño in s pumpkin bowl

Pumpkin Jalapeno Soup in a Roasted Pumpkin

Persons 6

Ingredients

• 1 Tbsp olive oil, or ghee
• 1 large sweet onion, diced
• 2-3 jalapeño peppers, seeded and diced
• 2-3 garlic cloves, minced
• 3 medium carrots, peeled and chopped
• 2 x 15-ounce jars all-natural pumpkin puree
• 4 cups chicken bone broth or vegetable stock
• sea salt and ground pepper, to taste
• for your pumpkin bowl:
• 1 whole "pie" pumpkin, approximately 4-5 pounds, rinsed and cleaned

Instructions

To make your roasted pumpkin serving bowl:

1. Preheat your oven to 375 degrees f. and line a large sheet pan with parchment paper for easy cleaning.
2. Cut around the stem of your pumpkin to remove the top as shown. Using an ice cream scoop carve and discard the insides.
3. Season with sea salt and pepper inside.
4. Transfer to your prepared baking sheet together with the top and roast for, 40-45 minutes, or until soft and nicely browned.
5. I really like how these pumpkins look once the edges get a bit charred or a caramelized look as shown in my photos.

To make your soup:

1. Meanwhile, heat the oil in a medium dutch oven or large soup pot over medium heat. Add in the onion and sauté for 3-4 min, stirring occasionally.
2. Add in the jalapeño, garlic, carrots, and pumpkin puree.
3. Pour in the broth, stir, and bring to a boil.
4. Reduce the heat to a low, cover your pot and simmer for 25 minutes or until carrots are tender.
5. Once the time is up remove from heat.
6. Use an immersion blender to carefully blend your soup until creamy.
7. Taste test, then season with sea salt and pepper to your taste.
8. Transfer your pumpkin soup into your roasted pumpkin bowl and serve!
9. Enjoy!

Best Pumpkins for Eating:

The VERY BEST tasting pumpkins for roasting and cooking (like this recipe below, soups, and treats) are those labeled as “sugar” or “pie” pumpkins which are smaller and sweeter pumpkins.

There are a few larger pumpkin varieties such as cinderella pumpkins, fairytale pumpkins, and Jarrahdale pumpkins that are also pretty good to cook up and use in your recipes!

The pumpkins typically used to make Jack O’ Lanterns are still fine to eat but they are pretty bland. Save the seeds because they are great for roasting though!

One other thing to note: Butternut squash can be substituted for pumpkin in pretty much any pumpkin recipe, which is great because some years pumpkins are more difficult to find.