It’s that time of year y’all! The ghosts, goblins, vampires and werewolves come out to play! Halloween is one of my favorite holidays. I love to decorate with all kinds of spooky, fun decorations.
Usually, my sweet pumpkin Hass also has a grand time during Halloween. Except when I turn the tides and scare him… purely accidental of course 😉
I have this doormat that scream when you step on it. Unbeknownst to sweet boy, I had put the mat outside before I did anything else. You should have heard that boy scream when he came through the front door. Tehe. Now do you see why I like Halloween y’all? Mwuhahahaha! Sometimes I have a bit of a wicked side 😉
Savory Pumpkin Soup with Creme Fraiche’ and Croutons
Inspired by Alton Brown
- 1 medium baking pumpkin
- 2 tbsp. good olive oil
- 2 tbsp. butter
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 small apple, peeled and diced
- 2 oz. goat cheese or cubed cheese of your choice
- 3 sprigs fresh Thyme leaves
- 1/2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/2 cup Creme Fraiche’
- 2 cups toasted croutons
Heat oven to 375. Prepare your pumpkin by cutting a round off of the top of the pumpkin with your knife slightly inverted. This will prevent the “lid” to your pumpkin pot from falling in during baking. Remove all seeds and fibers with a metal spoon or pumpkin scoop. Rub inside of pumpkin and lid with olive oil.
Combine the butter, onion, salt, garlic, apples, chicken broth, Nutmeg, Cinnamon and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency.
Top soup with Creme Fraiche’ and croutons and serve immediately.
Life is too short to eat ugly food y’all.