Whole Pumpkin Pie Soup

Because …. why not?

Whole Pumpkin Pie Soup

Total Time 2:15

4-6 Servings

Alton Brown

http://www.foodnetwork.com/recipes/alton-brown/whole-pumpkin-pie-soup-recipe.html

Ingredients

1 whole baking pumpkin, approximately 4 pounds, rinsed

2 teaspoons vegetable oil

1 tablespoon unsalted butter

1/2 small yellow onion, diced

1 teaspoon kosher salt

1 clove garlic, minced

1 small apple, peeled, cored, and diced

1 cup low-sodium chicken broth

1/2 cup heavy cream

2 ounces goat cheese

1 teaspoon fresh thyme leaves

Directions

Heat the oven to 375 degrees F.

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.

Roasted Brussels Sprouts with Bacon

Recipe courtesy of Anne Burrell

Website: http://www.foodnetwork.com/recipes/anne-burrell/roasted-brussels-sprouts-with-bacon-recipe.print.html?oc=linkback

Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield: 2 servings
Level: Easy

Ingredients
12 Brussels sprouts
Extra-virgin olive oil
Kosher salt
Pinch crushed red pepper flakes
1/4 cup pine nuts
2 slices slab bacon, cut into lardons
1 block Parmigiano-Reggiano

Directions
Preheat the oven to 400 degrees F.

Cut the Brussels sprouts in half lengthwise, from top to bottom.

Toss the sprouts with olive oil, salt, and crushed red pepper. Toss in the oven until tender, about 20 minutes.

Place the pine nuts on a sheet tray in the oven for the last 5 minutes of roasting the sprouts.

While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to a medium heat. Cook the bacon until it is crispy, 7 to 8 minutes. Remove the bacon from the pan.

Toss the roasted Brussels with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of Parmigiano on top.