1 small pumpkin, about 3-4 pounds, halved and seeded

1 tablespoon butter

1/2 onion, sliced thin

1 apple, peeled and rough chopped

¼ fennel bulb, sliced thin

1 clove garlic, smashed

¼ cup white wine

1 ½ cups of apple cider

¼ cup brown butter

½ cup heavy cream, plus more for garnish

Salt to taste


Rub inside of pumpkin with butter and sprinkle with about 1 teaspoon salt.  Place cut side down on cookie sheet and add about 3 cups water to pan.  Roast at 325F, until fully cooked, 30 minutes to an hour depending on the size of the pumpkin. Remove from oven, drain off any remaining water and save.  Cool pumpkin slightly and scoop out all flesh, reserve.  

While pumpkin is roasting, heat a small amount of vegetable oil in large sauce pot.  Sweat onion, apple, fennel, and garlic with 1 teaspoon salt until translucent and fennel is very soft.  Deglaze with white wine.  Add roasted pumpkin, apple cider, and saved water mixed with enough hot water to make 2 cups.

Simmer till tender.  Add brown butter and cream, puree and adjust seasoning and consistency as desired.


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