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Prep
25m
Cook
2h
Total
2h 25m
Prep
25m
Cook
2h
Total
2h 25m
Ingredients
Method
Turn cooking mode on
Prepare the Cinderella Pumpkin
1.
Preheat your oven to 375°F. Wash the outside of the pumpkin thoroughly. Carefully cut a wide circle around the stem to create a lid. Remove the lid and scoop out the seeds and stringy fibers, leaving the flesh intact.
1 Green Cinderella pumpkin
2.
Spread the softened cream cheese along the inside of the pumpkin, layering it over the exposed flesh. Place the pumpkin in a large roasting pan or Dutch oven, replace the lid, and bake for approximately 1–1½ hours, or until the pumpkin begins to soften and the cream cheese becomes warm and creamy.
226 g Organic cream cheese
Brown the Sausage
1.
While the pumpkin is roasting, heat a large skillet or Dutch oven over medium heat. Add the raw Italian sausage, breaking it into bite-sized pieces as it cooks. Brown until fully cooked, then transfer to a bowl, leaving a little of the rendered fat in the pan.
2 lb Raw Italian sausage
2.
Use half spicy and half mild sausage for warmth without overpowering the herbs.
Sauté the Aromatics
1.
In the same pan, add the chopped white onion. If needed, add a little butter or olive oil. Cook for 5–7 minutes, until softened and fragrant.
1 White onion
2 tbsp Butter or olive oil
2.
Add the minced garlic, fresh thyme, rosemary, and chopped basil. Cook for another 1–2 minutes, stirring frequently to release the flavors without burning the garlic.
8–10 clove Fresh garlic
4 sprig Fresh thyme
3 sprig Fresh rosemary
1 handful Fresh basil
Prepare the Broth
1.
Pour in the 8 cups of homemade broth and return the browned sausage to the pot. Bring to a gentle simmer and allow the flavors to develop for 15–20 minutes. Season with sea salt and freshly cracked black pepper to taste.
8 cup Homemade chicken or bone broth
Sea salt
Freshly cracked black pepper
2.
Remove the woody rosemary and thyme stems before transferring the soup.
Fill the Roasted Pumpkin
1.
Carefully remove the pumpkin from the oven and take off the lid. Pour the hot sausage and herb broth into the roasted pumpkin, gently stirring to incorporate some of the softened cream cheese.
2.
If the pumpkin is large enough, gently scrape a little of the tender pumpkin flesh into the broth for additional flavor and natural creaminess, being careful not to puncture the pumpkin walls. Return the filled pumpkin to the oven for another 15–20 minutes, or until everything is hot and the flavors have come together.
Finish with Cream and Kale
1.
Just before serving, stir in the heavy cream and chopped fresh kale. Allow the kale to soften in the hot soup for approximately 3–5 minutes, until tender but still vibrant green. Taste and adjust the seasonings.
1 cup Organic heavy cream
2 cup Fresh kale
Serve Straight from the Pumpkin
1.
Bring the whole Cinderella pumpkin to the table in its roasting dish and ladle the creamy sausage and kale soup into bowls. For an especially delicious serving, gently scoop a little of the tender roasted pumpkin flesh into each bowl along with the soup.
For
10
M
I
1
Green Cinderella pumpkin, medium-large; approximately 8–10 pounds
226
g
Organic cream cheese, softened
2
lb
Raw Italian sausage, I prefer half spicy and half mild
1
White onion, large; finely chopped
8–10
clove
Fresh garlic, minced
4
sprig
Fresh thyme
3
sprig
Fresh rosemary
1
handful
Fresh basil, generous; chopped
8
cup
Homemade chicken or bone broth
1
cup
Organic heavy cream
2
cup
Fresh kale, stems removed and roughly chopped
2
tbsp
Butter or olive oil, if needed
Sea salt, to taste
Freshly cracked black pepper, to taste
Choosing your pumpkin: Green Cinderella pumpkins are beautiful for this recipe because of their wide shape and sweet, dense flesh. Choose a pumpkin with a sturdy base that will sit securely in a roasting pan.
Adjusting the creaminess: The cream cheese adds richness, while the heavy cream gives the broth a smooth, velvety finish. For an even thicker soup, gently incorporate more of the roasted pumpkin flesh.
Sausage: I prefer a combination of spicy and mild Italian sausage. You can use all mild sausage for a gentler flavor or all spicy for additional heat.
Fresh herbs: Rosemary, thyme, and basil give this soup its rustic flavor. Fresh herbs are preferred, but dried herbs can be substituted if needed.
Pumpkin roasting: Roasting times will vary depending on the size and thickness of your pumpkin. The flesh should be fork-tender, but the pumpkin should still hold its shape. Make sure you don’t roast too long or the pumpkin will crack.
Storage: Transfer leftover soup out of the pumpkin and refrigerate in an airtight container for up to 3–4 days. Reheat gently over low heat, stirring occasionally.
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