Serving a flavourful, bright orange fall soup in a pumpkin is the perfect way to embrace autumn’s bountiful harvest

Ingredients

  • 1 pumpkin, to use as a serving bowl

  • 1 medium-sized sweet potato
  • 
Olive oil
  • 
1/4 tsp of dried oregano

  • Salt and freshly ground pepper
  • 
1/4 cup of minced onions

  • 3 garlic cloves, minced
  • 
2 sprigs of thyme, leaves taken off the stem and finely minced
  • 
1 1/2 to 2 cups of low sodium chicken broth
  • 
1-1/2 cups of pumpkin puree
  • 
1/4 cup of heavy cream
  • 
1 spoonful of ricotta per person




Preheat your oven to 375°F. Remove the top of the pumpkin you will be using as a serving bowl, and remove all seeds and flesh using the back of a spoon.

Place the pumpkin upside-down on a parchment-lined baking sheet. Bake for 20 to 25 minutes, or until the pumpkin has slightly changed colour. Set aside.



Increase the temperature of the oven to 400°F. Peel and cut the sweet potato into bite-size chunks. Toss with 1 tablespoon of olive oil, the oregano, salt and pepper and cook for 12 to 15 minutes or until the sweet potato has completely softened. Set aside.



In a saucepan on medium-low heat, add a good drizzle of olive oil, the onion and garlic. Cook for 3 to 5 minutes until the onions are soft and translucent.

Add the sweet potato, thyme and 1 ½ cups of chicken broth. Stir. Bring to a boil and reduce to a simmer. Add the pumpkin puree and cook for another 2 to 3 minutes. Taste and adjust seasoning with salt and pepper.

Using an immersion blender, blend the soup until it reaches your desired consistency. You can add the remaining ½ cup of chicken broth if the soup is still too chunky for your taste. If adding the broth, bring to a boil again and reduce to a low simmer. When the soup is ready, fold in the cream and pour into the reserved pumpkin bowl. Add a dollop of ricotta with each serving.

 

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