Soup In A Pumpkin
A hearty, comforting pumpkin soup baked within a hollowed-out pumpkin, enriched with Swiss cheese, onions, and cream for a rich flavor perfect for autumn gatherings.
Ingredients
Instructions
- Cook minced onion in butter until tender but not browned; stir in bread crumbs and cook for 3 minutes.
- Cut a cover out of the pumpkin; scrape out the inedible insides and rub the inside of the pumpkin and cover with soft butter.
- Turn the crumb mixture into the pumpkin; stir in Swiss cheese.
- Fill the pumpkin with hot chicken stock, leaving about 2 inches from the top.
- Season with salt, pepper, and sage.
- Bake the filled pumpkin until the soup is heated through and the pumpkin is tender.
Tips & Substitutions
For a richer flavor, consider adding cooked sausage or bacon to the bread crumb mixture. If Swiss cheese isn't available, Gruyère or a sharp cheddar can be excellent substitutes. Ensure the pumpkin is fresh and firm for the best texture. Adjust the seasoning to taste, and feel free to add herbs like thyme or rosemary for extra depth.
Serving Suggestions
This soup in a pumpkin makes a stunning centerpiece for fall gatherings. Serve it alongside crusty bread or a fresh salad for a complete meal. It pairs wonderfully with Company Scalloped Potatoes for a comforting dinner. Garnish with chopped parsley for a pop of color and enhance the flavors.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, adding a splash of chicken stock or cream to maintain its consistency. Avoid microwaving directly in the pumpkin to prevent uneven heating.
Nutrition & Diet Analysis (per serving)
Each serving of Soup In A Pumpkin contains roughly 2020 calories, with 28g protein, 186g carbohydrates, and 131g fat. It is an excellent source of vitamin A (94% of the Daily Value), vitamin C (73% of the Daily Value), and protein (57% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1057mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a smaller pumpkin for this recipe?
Yes, you can use a smaller pumpkin, but adjust the quantity of ingredients accordingly. A 3 to 4 lb. pumpkin works well for a smaller batch. Just ensure that it can still hold the soup without overflowing. The cooking time may also be shorter, so check for tenderness regularly.
How can I tell when the pumpkin is done baking?
If you prefer a thicker soup, you can blend it slightly before serving. This will give it a creamy texture without needing to add more cream. Additionally, adding a small amount of cornstarch mixed with cold water can help thicken the soup if desired.
What can I do with the pumpkin seeds?
Don't discard the pumpkin seeds! Rinse and dry them, then toss with olive oil and your favorite seasonings before roasting them in the oven for a crunchy snack. Roasted pumpkin seeds make a great topping for salads or can be enjoyed on their own. They're a healthy addition to your meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).