Pumpkin Soup Baked in a Pumpkin Recipe

Pumpkin Soup Baked in a Pumpkin Recipe
Looking for a first course soup to serve at Thanksgiving or at a fancy Christmas or New Year’s party? Pumpkin Soup Baked in a Pumpkin is an impressive dish, yet it is quite easy and the components can be prepared ahead. The actual hands-on time (other than cleaning out the pumpkin which is a task that can be assigned to a family member) is about 20 minutes.
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I’ve been making this soup for 20+ years; it was adapted from a recipe by Julia Child, and has been served at my annual Halloween BOO-ffet, as well as fancy Thanksgiving dinners and gatherings throughout the holidays. It is a favorite and oft requested soup, and someone always asks for the recipe. The finished soup is creamy, flavorful, and absolutely delicious. Just recently I discovered that by choosing a pumpkin that fits in a large round slow cooker, I don’t have to worry about it collapsing on it’s way to the table, and the slow cooker keeps it warm. I used to bake it on a baking sheet, but the crock supports the sides and there is no danger of collapse. Leftovers are great reheated, and it’s also a great soup to serve as a light luncheon with a small salad and freshly baked bread.

12 or more Servings

6 to 7 pound pumpkin, one that will fit in the crock of a large slow cooker

10 tablespoons softened butter, divided
2 1/2 cups dry bread crumbs
2 cups finely chopped onions
1 1/2 cups coarsely grated, or substitute gruyere or raclette cheese
2 quarts chicken broth, (about), heated to boiling
Fresh sage sprigs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup whipping cream, heated to almost boiling
1/2 cup fresh parsley, finely chopped
Paprika or Bacon Bits for Garnish
  1. Using a sharp knife, cut a piece off the top of the pumpkin about four inches in diameter; clean out any seeds or strings from the inside and rub with 2 tablespoons of the butter; set aside.
  2. Melt the remaining butter in a large skillet and add the onions; cook them until they are tender, then add the crumbs.
  3. Stir the mixture over medium heat, coating the crumbs with the butter and onion mixture.
  4. Cook three minutes and transfer the mixture to the pumpkin.
  5. Place the pumpkin in the crock of a slow cooker and preheat the oven to 400°. You will most likely need to remove the top two racks from the oven; the pumpkin will cook on the bottom rack.
  6. Stir the grated cheese into the onion mixture in the pumpkin, and add the hot chicken broth to within two inches of the top.
  7. Add the salt, pepper, and the sage sprigs.
  8. Place the pumpkin in the oven (in the crock) and bake one to 1 1/2 hours or until the pumpkin has just softened.
  9. Remove from the oven, stir in the whipping cream and fresh parsley, and taste for seasoning; sprinkle with paprika or bacon bits
  10. Keep warm in the slow cooker; the lid won't go on because the pumpkin will be too tall, but the slow cooker will keep it warm anyway. To serve, ladle the soup, scraping some of the pumpkin from the sides into each bowl.

Amount Per Serving
Calories 316 Calories from Fat 203
Percent Total Calories From: Fat 64% Protein 11% Carb. 25%

Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 13 g
Cholesterol 67 mg
Sodium 1464 mg
Total Carbohydrate 20 g
Dietary Fiber 0 g
Sugars 0 g
Protein 8 g

Vitamin A 19% Vitamin C 7% Calcium 0% Iron 7%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.