Whole Pumpkin Pie Soup

The first time I saw Alton Brown's pumpkin pie soup (soup baked in the pumpkin), I knew that I would have to give it a try.  On a trip to Trader Joe's, I found a "pie pumpkin," and I was ready!

The result ~ rich and tasty!

Ingredients:
1 whole baking pumpkin, approx. 4 pounds, rinsed
2 teaspoons vegetable oil
1 tablespoon unsalted butter
1/2 small onion, diced very fine
1 teaspoon sea salt
1 clove garlic, minced very fine
1 small apple, peeled, cored and diced
1 cup chicken broth (I used fat free)
1/2 cup half/half (Alton used heavy cream.)
2 ounces goat cheese
1 teaspoon fresh thyme leaves

** I added these for extra flavor
1/2 teaspoon pumpkin pie seasoning
1/2 teaspoon curry powder

Directions:
Preheat oven to 375 degrees.
Make a lid on the top of the pumpkin; be sure the opening is
 large enough to work within
Remove seeds and fibers.

Brush the exterior of the pumpkin and lid with vegetable oil.

Grease a round casserole dish large enough to hold the pumpkin
  and place the pumpkin inside.
Combine the butter, onion, salt, garlic, apple, chicken broth,
 and cream inside the hollow pumpkin.

Replace the lid of the pumpkin to cover.

Bake for 1 1/2 hours.

Remove the lid, and add the goat cheese, thyme, pumpkin pie spice, and curry powder.

Bake an additonal 30 minutes, uncovered.

Remove the pumpkin from the oven.  Gently scrape some of the flesh from the pumpkin into the soup.

With an immersion blender, puree the soup inside the pumpkin.  Be careful not get too close to the sides or the bottom.

Serve immediately right from the pumpkin!

Enjoy!