- Yield: Makes about 8-10 cups (Click to Print) (depending on size of pumpkin)
Ingredients
- 1 pie pumpkin (about 3 pounds)
- 1 pint heavy whipping cream
- 1/2 teaspoon pepper
- 3 cups of chicken broth
- 4 tablespoons butter
- 2 ounces grated Parmesan cheese
- 1 sprig of fresh rosemary, disregard the twig part
- 2 sprigs of fresh thyme, disregard the twig part
- 1 teaspoon dried sage
- 1 tablespoon Greek Seasoning
- 4 cloves garlic, minced
- 1 ounce Texas Pete Hot Sauce
Instructions
- Preheat oven to 400.
- Wash and dry the outside of the pumpkin.
- Cut the top off of the pumpkin, just like you would if you were going to carve it.
- Scoop the seeds out.
- Pour everything into the pumpkin EXCEPT for the 1 pint heavy whipping cream and Texas Pete.
- Put the top back onto the pumpkin and place the pumpkin onto a rimmed baking sheet.
- Bake the pumpkin for 2 hours. (If there is a long stem on the pumpkin or it may want to cut it down or it may start to smoke at the 2 hour mark)
- Carefully remove the pumpkin from the oven and let it cool just a bit.
- Pour the inside soup into a blender.
- Now this will be a bit messy but scoop the pumpkin meat from the skin. Add the pumpkin meat to the blender. Puree until smooth.
- Add pureed pumpkin soup to stockpot and heat. Once hot, add the whipping cream. Stir well. Add in Texas Pete and stir.
- Serve Hot!
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