Whole Pumpkin Soup

• 1 medium sugar or pie pumpkin (4–6 pounds)
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• ½ cup heavy cream
• ½ teaspoon dried thyme
• ¼ teaspoon ground nutmeg
• Salt and pepper, to taste
• ½ cup shredded Gruyère or Parmesan cheese (optional)

1. Prepare the Pumpkin: Preheat oven to 375°F. Wash the pumpkin, cut a lid around the stem, and scoop out the seeds and stringy fibers. Leave the pumpkin flesh intact.
2. Sauté the Vegetables: In a skillet, melt butter over medium heat. Add diced onion and cook for about 5 minutes, until softened. Stir in garlic and cook for another minute.
3. Fill the Pumpkin: Place the hollowed pumpkin in a deep, oven-safe baking dish. Add the sautéed onion and garlic, broth, thyme, nutmeg, salt, and pepper. Leave 1–2 inches of space at the top.
4. Bake: Replace the pumpkin lid and bake for 75–100 minutes, or until the pumpkin flesh is tender and easily pierced with a fork.
5. Make It Creamy: Carefully remove the lid. Using a spoon, gently scrape the softened pumpkin flesh from the inside walls into the broth, being careful not to puncture the shell. Stir in heavy cream and optional cheese. For a smoother soup, carefully blend some of the soup and pumpkin flesh before returning it to the pumpkin.
6. Serve & Enjoy: Ladle the warm soup directly from the pumpkin into bowls, scraping a little extra pumpkin flesh into each serving. Serve with crusty bread or warm sourdough!

Farm Tip: Save those pumpkin seeds! Rinse, dry, and toss them with olive oil and salt, then roast at 325°F until golden and crispy. They make a delicious crunchy topping for your soup!