Soup Recipe: HEARTY Whole Roasted Pumpkin Soup by Everyday Gourmet with Blakely

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories while still adding creaminess.

vegetable broth

🥗Healthier: homemade stock

💰Cheaper: water

Using water is cost-effective, but homemade stock enhances flavor.

Preheat the oven to 400°F.

Carefully cut the top off the pumpkin at an angle and scoop out the seeds and stringy insides.

Place the cleaned pumpkin on a foil-lined baking sheet.

In a skillet, sear 4 ounces of mild sausage until browned.

Add 2 tablespoons of butter to the skillet with the sausage.

Chop and rinse 1 leek, then add it to the skillet with the sausage and cook until softened.

Add 3 cloves of minced garlic to the skillet and cook until fragrant.

Add fresh rosemary and sage to the skillet and cook to release their flavors.

Scoop the mixture from the skillet into the pumpkin.

Add 1/2 can of cannellini beans to the pumpkin.

Grate fresh parmesan cheese into the pumpkin mixture.

Pour in 1.5 cups of chicken stock, filling the pumpkin about three-quarters full.

Place the pumpkin in the oven and roast for 1 hour.

After roasting, check the pumpkin for doneness and serve directly from the pumpkin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary