Baked-In-A-Pumpkin Soup Recipe

Name: Baked-In-A-Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups French bread crumbs; 1 (6-inch diameter) pumpkin with 2-inch stem; 2/3 cup finely chopped onion; 1/4 cup butter or margarine; 1/2 teaspoon rubbed sage; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon ground nutmeg; 1/2 cup (2 ounces) shredded Swiss cheese; 2 to 2 1/2 cups chicken broth; 1 bay leaf; 1/2 cup whipping cream; Chopped fresh parsley (optional)

Servings: persons

1 1/2 cups French bread crumbs
1 (6-inch diameter) pumpkin with 2-inch stem
2/3 cup finely chopped onion
1/4 cup butter or margarine
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1/2 cup (2 ounces) shredded Swiss cheese
2 to 2 1/2 cups chicken broth
1 bay leaf
1/2 cup whipping cream
Chopped fresh parsley (optional)

1
Spread bread crumbs in a shallow roasting pan. Bake at 300u00b0 for 15 minutes, stirring occasionally. Remove and set aside.
2
Cut a thin slice from bottom of pumpkin so that it will sit flat. Cut a 4-inch diameter crown or lid in top of pumpkin; remove and set lid aside. Remove and discard seeds and strings from pumpkin; set pumpkin aside.
3
Saute onion in butter in a large skillet until tender. Add bread crumbs; cook 2 minutes, stirring constantly. Stir in sage, salt, pepper, and nutmeg. Remove from heat; stir in cheese Spoon into pumpkin. Pour in enough chicken broth to fill within 1 inch of top of pump kin. Top with bay leaf. Replace pumpkin lid.
4
Place pumpkin in an 8-inch square baking pan. Place on bottom rack of oven. Bake at 400u00b0 for 1 1/2 hours. Remove and discard bay leaf. Gradually stir whipping cream into soup; garnish with parsley, if desired.
5
Ladle soup from pumpkin into individual bowls; serve immediately.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups French bread crumbs, 1 (6-inch diameter) pumpkin with 2-inch stem, 2/3 cup finely chopped onion, 1/4 cup butter or margarine, and more.

Yes, Baked-In-A-Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked-In-A-Pumpkin Soup

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