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Soup in a Pumpkin

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“I got this out of the paper some years ago. It came from the book Splendid Soups. I have changed it a little. One thing to remember is a small pumpkin goes a long way. I am looking for other herbs to try, but right now thyme is great. Do remember to scoop out the pumpkin meat when serving. It is kind of a dramatic soup.”
READY IN:
2hrs 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cut the top off the pumpkin and scrape out the seeds and dark yellow muck, as if making a jack-o-lantern.
  3. Mix broth and cream in a bowl.
  4. Toast bread slices.
  5. Make a layer of toast on the bottom of the pumpkin.
  6. (You have to cut a few up, kind of like a gig saw puzzle.) Sprinkle with thyme and grated cheese.
  7. Then ladle over cheese and bread just enough broth-cream to cover.
  8. Add a little pepper.
  9. Do this again, until the pumpkin is 2/3 full.
  10. (This is going to expand.).
  11. Put the lid back on the pumpkin and place on baking sheet with foil.
  12. Bake for 1hr 45minutes to 2 hours.
  13. The pumpkin is going to be soft and kind of fragile, be careful getting it on to a platter.
  14. Take lid off and ladle out, but remember to scoop some of the pumpkin meat out with each serving.
  15. For Vegetarian use vegetable broth.

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