Pumpkin puree soup in a pumpkin

Ingredients:

• 1 whole roasting pumpkin, weighing approximately 1.8 kg, washed
  Read how to choose and prepare pumpkin.
• 2 teaspoons of vegetable oil
• 1 tbsp (15 g) unsalted butter
• 1/2 onion, diced
• 1 teaspoon coarse salt
• 1 clove garlic, minced
• 1 small apple, peeled, cored and diced
• 1 cup lightly salted chicken broth
• 1/2 cup heavy cream
• 60 gr. goat cheese
• 1 teaspoon fresh thyme leaves

Preparation:

1. Preheat oven to 180°C.
2. Make a lid from the top of the pumpkin by cutting it in a circle at a 45-degree angle. Make sure the opening is large enough to access the inside. Scoop out the seeds and fibers with a metal spoon or ice cream scoop. Set the seeds aside for another use. Grease the outside of the pumpkin and the lid with vegetable oil. Grease a round baking pan large enough to hold the pumpkin and place it inside.
3. Fill the pumpkin cavity with butter, onion, salt, garlic, apples, chicken broth, and heavy cream. Cover the cavity with the pumpkin lid. Bake for 1.5 hours.
4. Remove the lid. Add the goat cheese and thyme and continue cooking for another 30 minutes, covered. Remove the pumpkin from the oven and carefully scrape some of the pumpkin flesh into the soup mixture. Puree the mixture with an immersion blender until the desired consistency is reached, being careful not to scrape the sides or base of the pumpkin. Serve the pumpkin soup immediately.