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Pumpkin Jalapeno Soup in a Roasted Pumpkin

Servings: 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:

  • Preheat your oven to 375 degrees f. and line a large sheet pan with parchment paper for easy cleaning.
  • Cut around the stem of your pumpkin to remove the top as shown. Using an ice cream scoop carve and discard the insides.
  • Season with sea salt and pepper inside.
  • Transfer to your prepared baking sheet together with the top and roast for, 40-45 minutes, or until soft and nicely browned.
  • 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:

  • 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.
  • Add in the jalapeño, garlic, carrots, and pumpkin puree.
  • Pour in the broth, stir, and bring to a boil.
  • Reduce the heat to a low, cover your pot and simmer for 25 minutes or until carrots are tender.
  • Once the time is up remove from heat.
  • Use an immersion blender to carefully blend your soup until creamy.
  • Taste test, then season with sea salt and pepper to your taste.
  • Transfer your pumpkin soup into your roasted pumpkin bowl and serve!
  • Enjoy!