Instructions

1. Remove the top from the pumpkin and scoop out all the seeds and guts.
2. Drizzle a bit of olive oil and seasoning on the inside of the pumpkins.
3. Put the lids back on and bake at 400° for 35 minutes.
4. While the pumpkins cook, start on the soup.
5. Remove the green part and ends from the leeks. Slice in half and wash the dirt out of them (they’re always pretty dirty).
6. Thinly sliced one large white onion.
7. Add everything to a pot with a splash of olive oil and garlic cloves and cook over medium heat for about 10 minutes, until the veggies are soft.
8. Once the veggies are soft, chopped potatoes, andouille or smoked sausage, and Kettle & Fire beef bone broth.
9. Cover the pot and simmer the soup for 30 minutes, until potatoes are very soft.
10. Use a handheld mixer to blend about half of the soup, season to taste, and serve in your pumpkin bowls!