Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Soup in a Pumpkin
- add review
- #30977
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
6 pounds pumpkin
2 1/2 cups bread crumbs, fresh dried
2 cups onions, chopped
1/2 cup butter
1 1/2 cup cheese, mozzarella or swiss, grated
2 quarts chicken stock
salt and pepper
1/2 teaspoon sage (or more)
1 cup heavy cream or half and half
fresh parsley, chopped
directions
Crush bread crumbs. Saute onions in butter until soft but not browned. Stir crumbs into the hot onion mixture and cook slowly for 3 minutes. Cut a top off pumpkin, scoop out seeds, rub inside with soft butter.
Turn the crumb mix into the pumpkin. Stir in grated mozzarella or Swiss cheese and fill to within 2 inches of top with hot chicken stock (about 2 qt). Season with salt, pepper and sage.
Bake on a pizza pan in preheated 400 degrees F oven for about 1 1/2 hours or until pumpkin flesh can be flaked off with large cooking fork. Do not overcook as pumpkin will collapse. Keep warm until ready to serve.
Just before serving, gently stir in hot cream or half and half, and a handful of chopped fresh parsley. Check seasoning, correct. Ladle soup into hot bowls, scraping off some of the pumpkin flesh as you do. Get some of the flesh into each bowl as you serve.
added by
morganor
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
see more thanksgiving side dish recipes
reviews & comments
October 1, 2013
this is a halloween tradition for us! You have to try it!
October 26, 2008
We make this every year!!!! I use petrage farms hurb stuffing, veg stock and hand blend chuncks of pumpkin into the soup to make it smooth. This is the Best fall tradition try it and you will be hooked too! p.s. get your pumpkins befor 10-31 or they maybe hard to get we had to call a farm to get 1 for thanksgiving.
October 16, 2008
I have made this recipe for years. It is always requested every fall. It takes a while to make but, It is more than worth it. I always use a 7-8 pound pie pumpkin for the best results. I only use grated swiss (jarlsburg). I cheat and use pepperidge farms stuffing mix/crumbs( not cubes). It is great served with wild or brown rice. Truly a meal by itself.