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Prep time
10 minutes
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Cook time
40 minutes
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Serves
5
Author Notes
This is the perfect way to use up your Halloween pumpkin without it going to the landfill! Use what you have on hand for the broth and add any of the following herbs; sage, thyme, rosemary, parsley or oregano. I garnished with olive oil, parsley, rosemary salt and a little more goat cheese!
—Lorenzo Tavani
Ingredients
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1
Pie Pumpkin
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1 cup
soft goat cheese
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1.5 cups
Broth of choice
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4
Cloves garlic sliced
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1/2
onion chopped
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2 tablespoons
fish sauce
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2 tablespoons
soy sauce
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2 tablespoons
worchestershire
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3 tablespoons
sage, thyme, oregano, or rosemary
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salt to taste
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Olive oil for roasting and sauteeing
Directions
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Pre-heat oven to 450. Cut your Pumpkin in half and scoop the seeds.
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On a parchment lined sheet tray, lay our your pumpkin and coat it lightly in Olive oil for roasting
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Pop it in your oven until it is fork tender.
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In the mean time, sautee your onion and garlic in olive oil until translucent.
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Deglaze with your broth, soy sauce, fish sauce and Worcestershire.
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Scoop the pumpkin flesh from the skin and add that to your pot. Add in the goat cheese as well.
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With an immersion blender blend the soup until silky smooth. Add salt and herbs and blend those last. Taste and adjust for salt if needed
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