Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours
Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture.
Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.
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Leigh Tate wrote:I wonder if this would work with other kinds of winter squashes. I'm thinking cushaw (because that's what I have!)
Being a winter squash, there is no reason why it should not make a delicious soup with the exact same recipe. Its size and the fact that it has a long neck may make it difficult to bake it directly in the fruit. I like to cook my pumpkin soup directly in the pumpkin, but just for insurance, I place the whole thing in a big Dutch oven, just in case the skin breaks.
So if you are not sure, you might try to put the chunks and other ingredients directly in the Dutch oven.
I like to prepare garlic croutons or toasts with garlic butter to eat with the pumpkin soup. It is so refreshing to see something else than pumpkin pie being made with this fall favorite. My grandma made a "compote" with them and oranges [when she could get oranges!]. I'll have to hunt the recipe.
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