Pumpkin Jalapeno Soup in a Roasted Pumpkin
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!
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