The WOMN team recently had the opportunity to hang out with Teighan of Half Baked Harvest in her barn turned kitchen/workshop/photography studio. We’re smitten with the environment where she creates her magic. Next to the kitchen is a prop room housing a culinary chef’s dream library of cooking supplies, both rustic and new.
Cooking is a part of our heritage. We garner recipes from our grandparents, and pass them down to our children. Teighan has built an incredible collection of recipes, along with an amazing business and blog. She does it all from her humble barn in the small town of Dillon, Colorado.
Tieghan did us the honor of creating a recipe just for WOMN readers. It incorporates traditional ingredients and spices for the perfect fall delight!
Roasted Pumpkin Soup with Sage Cream & Pumpkin Bowls
Prep Time: 15 minutes
Cook Time: 1 hour
- 1 large sugar or pie pumpkin, cut in half, with seeds removed
- 1 small sweet onion, quartered
- 1 tablespoon olive oil
- Table salt
- 6 tablespoons unsalted butter
- 1 teaspoon fresh thyme, chopped
- 5 cups chicken broth
- 2 cups canned full-fat coconut milk or heavy cream
- ½ or 1 teaspoon cayenne pepper
- ¼ teaspoon nutmeg
- ¼ cup maple syrup
- A pinch of crushed red pepper flakes
- Kosher salt
- ½ cup shredded cheddar (optional)
- ½ cup grated parmesan (optional)
- 6 fresh sage leaves
Preheat the oven to 400 degrees.
Place the pumpkin and onion on a baking sheet, rub with 1 tablespoon olive oil, and sprinkle with salt and pepper. Transfer to the oven and roast for 45 minutes, or until the pumpkin is fork-tender and the onion golden brown and soft.
Remove from the oven and allow everything to cool for five minutes.
Transfer the pumpkin and onion to a food processor or blender. Add 2 cups of broth, and pulse until the mixture is completely smooth. Pour the soup into a large soup pot and set over medium heat.
Add the thyme, remaining chicken broth, 1 cup coconut milk, cayenne, nutmeg, maple syrup and crushed red pepper. Season with salt and pepper. Bring the soup to a low simmer for 15 – 20 minutes or until thickened slightly.
Remove from the heat and stir in the cheese.
Meanwhile, in a small saucepan, heat the remaining 1 cup coconut milk and sage together over medium heat. Simmer for 5 minutes, then remove from the heat. Add a pinch of salt.
Ladle the soup into bowls, drizzle a light garnish of sage-infused coconut milk, and sprinkle a few roasted pumpkin seeds. If you want to take this recipe to the next level, use our recommended pumpkin bowls for the perfect fall presentation. Here’s how to make them:
Roasted Pumpkin Bowls
- 4 small pumpkins
- Olive oil
- Kosher salt
Preheat the oven to 400 degrees F.
Remove the tops of each pumpkin and scoop out the seeds. Then rub the insides of the pumpkins with olive oil, salt and pepper.
Place on a baking sheet and pop it into the oven (still at 400 degrees) for 20 – 30 minutes, just until the pumpkins are tender (but not falling in.) Voilà! You have the perfect bowls for this ideal fall recipe.