TopChef alum Carla Hall whips up a delicious roasted pumpkin soup for Halloween! Get the recipe:
1 tbsp extra virgin olive oil1 large late harvest tomato2 ½ cups chicken stock2. In a medium Dutch oven over medium heat, melt butter and olive oil. Add onion, garlic, celery, tomato and herbs. Cook for 10 minutes, stirring occasionally. Add 2 tsp of salt, ½ tsp pepper and chicken stock. Bring mixture to a boil, remove from heat, stir in cream and set aside.
3. Prepare the pumpkins as though you were making jack-o-lanterns, cutting off, reserving the top and scooping out the seeds. 4. Season the inside of each pumpkin with ½ tsp of salt and¼ tsp of pepper. Ladle the soup into the pumpkins discarding the thyme and rosemary sprigs as you go. Place the pumpkin lids on each pumpkin. Roast on a foil-lined cookie sheet for 1 to 1 ½ hours or until tender when pierced with a knife.
5. When serving, scrape the roasted flesh of the pumpkin out with the ladle to get great pumpkin flavor in every bite.
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