Peter Pumpkin Eater'S Stuffed Pumpkin Soup

1. 1

   Cut a fairly wide lid in the top of the pumpkin.

2. 2

   Scoop out the seeds and fibers but save the seeds to roast later.

3. 3

   Brush a little cooking oil inside on the pumpkin flesh.

4. 4

   Set it on an oven-proof serving dish.

5. 5

   Lay alternate layers of croutons and grated cheese inside the pumpkin.

6. 6

   Sprinkle the final layer with salt and pepper and fill with chicken stock, not quite to the top.

7. 7

   Close the 'tureen' with the pumpkin lid as tightly as possible.

8. 8

   Place in a 375 degree oven and cook for 1 hour, or until the pulp is tender when tested with a fork.

9. 9

   Just before serving, stir in the table cream.

10. 10

    Serve the soup with scoops of cooked pumpkin.

* Per serving · 4 servings · Values may vary.

No additional tips available.