Pumpkin Jalapeno Soup In A Roasted Pumpkin

Spicy Pumpkin Jalapeño Soup in a Roasted Pumpkin

This recipe combines the creamy sweetness of pumpkin with a touch of heat from jalapeño, all nestled in a roasted pumpkin shell for a beautiful presentation.

Ingredients:

• 1 medium pumpkin (pie pumpkin or sugar pumpkin)
• 1 tablespoon olive oil
• 1 large sweet onion, diced
• 2-3 jalapeño peppers, seeded and diced (adjust for spice preference)
• 2-3 garlic cloves, minced
• 3 cups vegetable broth or chicken broth
• 2 (15-ounce) cans unsweetened pumpkin puree
• 1 cup coconut milk (optional, for a richer soup)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro or parsley, chopped (for garnish)
• Pumpkin seeds (for garnish)

Cooking Guide:

1. Prepare the pumpkin: Preheat oven to 400°F (200°C). Cut off the top of the pumpkin and scoop out the seeds and stringy flesh. Discard or save the seeds for roasting later. Drizzle the inside of the pumpkin with olive oil and season with salt and pepper. Place the pumpkin, cut-side down, on a baking sheet lined with parchment paper. Roast for 45 minutes to 1 hour, or until tender.

2. Sauté the vegetables: While the pumpkin roasts, heat olive oil in a large pot or Dutch oven over medium heat. Sauté the onion and jalapeño peppers for 5-7 minutes, or until softened. Add the garlic and cook for an additional minute until fragrant.

3. Simmer the soup: Pour in the vegetable broth and pumpkin puree. Bring to a simmer and cook for 10 minutes. If using coconut milk, stir it in now. Season with salt and pepper to taste.

4. Blend the soup (optional): Using an immersion blender or in batches in a blender, puree the soup until smooth. You can leave it slightly chunky for a more rustic texture, if desired.

5. Assemble and serve: Once the pumpkin is roasted and the soup is blended, carefully remove the pumpkin from the oven and turn it right-side up. Fill the pumpkin cavity with the hot soup. Garnish with chopped fresh cilantro or parsley and roasted pumpkin seeds (optional).

Tips:

• Adjust the spice level: The amount of jalapeño you add will determine the heat of the soup. Start with two peppers and taste as you go, adding more for a spicier kick.
• For a vegan option: Use vegetable broth and omit the coconut milk.
• Make it ahead: You can roast the pumpkin and make the soup base up to a day in advance. Store in the refrigerator and reheat before serving.
• Roasted pumpkin seeds: Save the pumpkin seeds you scooped out earlier. Toss them with olive oil, salt, and pepper, and roast on a baking sheet at 350°F (175°C) for 10-15 minutes, or until golden brown. Let them cool before using as a garnish.
• Creamy topping: Drizzle a dollop of Greek yogurt or sour cream on top of each serving for an extra layer of richness.
• Bread pairing: Enjoy this soup with a crusty loaf of bread for dipping.