Extra Virgin Olive Oil Pumpkin Pie Soup

By Susie Davidson Powell  

"There’s nothing unusual about pumpkin soup in autumn, but key to this velvety, show-stopping pie pumpkin soup is Piro. high antioxidant extra virgin olive oil which adds beautiful silky texture to the roasting pumpkin flesh and imparts incredible flavor as a finishing oil. 

I return to this recipe year after year because it’s so versatile. Swap out the apples for parsnip and celery with a touch of garlic honey, for a new riff on autumn flavors. Adjust ratios by adding an extra diced apple or replacing half of the stock with apple cider for a sweeter taste. Keep base quantities and cooking times the same and play around with this super friendly recipe to make it your own. "

- Susie

Pumpkin Pie Soup

Ingredients:

1 whole pie pumpkin
1 tbsp butter
1 small yellow onion, finely diced
1 clove garlic, minced
1 large or 2 smaller apples, peeled, cored and diced to small cubes
1 cup chicken broth (you can substitute vegetable stock or use half stock/half apple cider)
½ cup heavy cream (you can substitute half and half in a pinch)
1 ounce of goat cheese (*optional)
1 tsp of fresh thyme leaves (increase to 1.5 tsp, if you like a more prominent flavor)
1 tsp. of kosher salt or sea salt
A few good cracks of fresh ground pepper
2 tbsp of Piro. extra virgin olive oil. More for swirling over the soup. 

Directions

• Heat oven to 375 degrees F.
• Cut a “lid” from the top of the pumpkin about ⅕ of the way down and even for tight fit. Try not to break off the stalk! 
• Scrape out fibres and seeds using a large spoon until the inside is clear. Reserve the seeds to roast later. 
• Oil a casserole dish for one pumpkin (or a baking tray for two pumpkins, if you’re doubling the recipe) and lightly brush both pumpkin and lid with a little Piro. olive oil. 
• Put the butter, diced onion, minced garlic, diced apples, chicken broth, heavy cream, 2 tbsp Piro olive oil and half of the salt into the hollow pumpkin. Stir loosely to mix. Replace the lid. Bake for 1.5 hours.
• Remove the lid, taking care not to break the stalk from the softened lid. Add the goat cheese and thyme. Add remaining ¼ to ½ tsp of salt, to taste. Bake for an additional 30 minutes without the lid.
• Remove the pumpkin from the oven and gently scrape flesh from the walls without tearing through the outer skin or bottom of the pumpkin. Go slowly and feel with your fingers. Leave about 1” thickness to the walls. 
• Using an immersion blender, puree the loosened roast flesh and liquids to the desired smooth consistency.* (*Tip! If the pumpkin mixture is very thick, you can thin the soup with ½ cup of warm chicken stock or water-diluted apple cider.)

To serve: 

• Replace the lid and bring the pumpkin to the table whole. 
• Ladle the soup into bowls. Season with freshly ground pepper and generous swirls of Piro. olive oil. (A dollop of creme fraiche or smashed pistachios is a nice topping too!)

The recipe was kitchen tested by the fabulous ladies of the Greenville Cooking Club. Follow their culinary adventures on Instagram at @cookingclubgvl 

About Susie