Soup in a Pumpkin
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
2 hrs
-
Servings
8
-
Calories
777 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Soup in a Pumpkin
Description
This Soup in a Pumpkin recipe begins by carefully cutting a lid from a large pumpkin and removing the seeds, preparing the pumpkin as an edible bowl. The inside is rubbed with butter for added richness. Onions sautéed in butter form the flavor base to which bread crumbs, flour, and celery seed are added and cooked to integrate into a thickened layer. Cooked Italian sausage, grated Swiss and cheddar cheese, chicken stock, dried thyme, salt, parsley, and fresh kale are mixed in and poured into the pumpkin. Covered and baked at 400°F for 90 minutes, the mixture simmers inside the pumpkin, melding flavors and softening the kale.
After baking, heavy cream is stirred in to enrich the soup. Portions of the inner pumpkin walls are scraped into the serving ladle, blending subtly sweet pumpkin flesh with the savory soup. This presentation adds rustic charm and depth of flavor.
The soup makes an impressive centerpiece and hearty dish during cooler seasons or festive occasions, combining the natural sweetness of pumpkin with savory sausage and cheeses.
Prepared soup can be made ahead and stored refrigerated. Reheating gently over medium-low heat avoids separation, preserving its creamy texture.
Ingredients
- 1 large pumpkin
- 1/2 cup butter divided, plus 1 Tbsp additional
- 1 cup white onion diced
- 1 1/2 cups Italian bread crumbs
- 1 cup flour
- 1 Tablespoon celery seed
- 1 pound Italian sausage cooked and drained
- 1/2 cup swiss cheese grated
- 1 cup cheddar cheese grated
- 2 quarts chicken stock or broth
- 1 teaspoon thyme dried
- 1 teaspoon salt
- 1/4 cup parsley dried
- 2 cups kale fresh
- 1 cup heavy cream
Instructions
- Cut lid out of pumpkin. As you are cutting around the stem, angle the knife towards the stem so the ring on the inside of the pulp is smaller than the ring on the outside of the pumpkin. This will make it so the lid won't fall in when it is replaced for baking.
- Preheat oven to 400. Remove seeds.
- Rub the inside of the lid with 1 Tbsp butter.
- In a skillet, melt 1/2 cup butter and sauté onions in the melted butter until tender.
- Add bread crumbs, flour, and celery seed. Stir until coated and cook for 3 minutes.
- Remove from heat and pour into pumpkin.
- Add sausage, grated cheeses, chicken stock, thyme, salt, parsley, and kale.
- Put lid on pumpkin and bake on cookie sheet for 1 1/2 hours then carefully remove from oven.
- In a medium saucepan, bring cream to a simmer. Add to contents of pumpkin. Stir well.
- When serving, scrape sides of pumpkin with the ladle or a spoon so that bits of pumpkin are added to the soup.
Notes
- This soup can be prepared ahead and stored for 3 to 5 days in an airtight container in the refrigerator.
- When reheating, warm gently over medium-low heat to prevent the soup from separating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 777 kcal
% Daily Value*
| Calories | 777kcal | 39% |
| Carbohydrates | 52g | 17% |
| Protein | 28g | 56% |
| Fat | 52g | 80% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 143mg | 48% |
| Sodium | 1571mg | 65% |
| Potassium | 1223mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 17201IU | 344% |
| Vitamin C | 41mg | 46% |
| Calcium | 327mg | 33% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
