Soup in a Pumpkin

"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."
 
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photo by a food.com user photo by a food.com user
Ready In:
2hrs 25mins
Ingredients:
7
Serves:
8
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ingredients

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directions

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

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Reviews

  1. My family really enjoyed this nice autumn comfort dish. It is a unique and interesting presentation. One suggestion I would make would be to check for salt, especially if you are using unsalted broth.
     
  2. I did not like this at all.
     
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RECIPE SUBMITTED BY

I live in Denver and like to hike the mountains, and read history. My wife writes mysteries, so I read a few of those too. Together, in a 25 years of marriage, we have learned to cook. I love to sip and cook. We have three sons with different tastes. The 22 year old, and the 20 year old are sometimes here; the six year old (Sam) is always here. If it were not for Sam, I would eat vegetarian five or six days a week, but he is a meat eater. Although we do have a number of cook books, for the last eight or nine years I have enjoyed finding recipes in the newspaper. I have clipped many and put them in a loose leaf binder. Finding recipezaar.com is like finding an endless food section.
 
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