Pimpin’ Pumpkin Soup

Pumpkin cheese soup. Served in a pumpkin shell this soup will have you lookin’ swell.

What you’ll need:
1 medium to large pumpkin. (I enjoy the cheese/Cinderella pumpkins, or even the exotic greens, however your basic carver will work fine)
4 Tablespoons butter
1 large onion (cut and diced)
3 garlic cloves (diced)
3 carrots (diced)
1 potato (diced into small quarter inch cubes)
4 Cups veggie broth
½ tsp sea salt
½ tsp white pepper
½ tsp nutmeg
½ Cup heavy cream
¾ Cup sharp cheddar cheese
½ Cup brie cheese, or some type of pungent cheese
½ Cup white wine or BEER!

Step one:
Start carvin’. Cut out the top of the pumpkin as if you where going to carve a jack-o-lantern. Scoop out the innards (save them as you’ll want the seeds). Melt 2 Tablespoons of the butter, and brush the inside of the pumpkin and the underside of the stem with buttery goodness. Once it’s all oiled up, bake at 375°F for about 45 minutes to 1 hour.

(Step one and a half: Separate the seeds from their slime and rinse. Toss the clean seeds with about 1 ½ Tablespoons of olive oil, and layer on a baking sheet. Sprinkle with about 1 tsp of sea salt and add to the oven for about 15 minutes, or until the seeds are golden.)

Step two:
Start the soup. In a large pot, melt 2 Tablespoons butter. Add the potato and carrots, and cook about 10 minutes or until tender. Add onion, garlic, salt, pepper, and nutmeg, and cook an additional 5 minutes. Add veggie broth, and simmer for about 15 minutes.

Step three:
Blend it up. Allow the soup to cool slightly before adding it to the blender. You will most likely need to do this in several batches, unless you have a big blender or want a big mess. Return the blended soup to the pot and set heat to medium. Add cream, cheese, and wine or beer (Do not add both wine and beer! That’s just gross). Stir often until all the cheese is melted. I’ve found using a hearty whisk is the easiest way.

Step four: Plate it up. Once your pumpkin has cooked to a stage in which it is soft, but not droopy, remove it from the oven and let it cool. Ladle the soup into the pumpkin and sprinkle with pumpkin seeds. Present and step back to allow room for the compliments. Happy Pumpkin party!

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