Alton Brown

Greely CO - tickets are now on sale for #altontour: 

Akron, Ohio Food Fans there are still Edible Inevitable Tour ticket available for next week's show. 

Need a last minute Halloween costume? How about #MeInThree? 

All you need: 

A cool bow-tie

smart glasses 

Happy Alton-Ween? 

Whole Pumpkin  Soup

Yield: 4 to 6 servings

1 whole baking pumpkin, approximately 4 pounds, rinsed

2 teaspoons vegetable oil

1 tablespoon unsalted butter

½ 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

½ cup heavy cream

2 ounces goat cheese

1 teaspoon fresh thyme leaves

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 opening is large enough to work within.  Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve seeds for another use.  Brush the exterior of the pumpkin and 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.