Pumpkin Soup in a Pumpkin

Soups | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Pumpkin Soup in a Pumpkin

Ingredients

Pumpkin - 6 lbs
Butter - 7 tablespoons
Salt - to taste
Onion - 1 piece
Breadcrumbs - 1½ cups
Ground Nutmeg - ½ teaspoon
Chopped Sage Leaves - ½ teaspoon
Ground Black Pepper - to taste
Grated Chocolate - 1.8 oz
Bay leaf - 2 pieces
Chicken Broth - 4 cups
Cream - ½ cup

Step by Step guide

Step 1

Preheat the oven to 356°F.

Step 2

Cut off the top of the pumpkin, which will serve as the lid. Remove the seeds from the pumpkin.

Step 3

Using your hand, coat the inside of the pumpkin with 1 tablespoon of butter, season with salt, and place it on a baking sheet.

Step 4

Melt the remaining 6 tablespoons of butter in a skillet over medium heat. Add the onion and sauté until translucent, about 10 minutes. Stir in the breadcrumbs and cook for another 2 minutes. Then add the nutmeg, sage, and generously season with salt and pepper.

Step 5

Remove from heat, add the grated cheese, and pour the mixture into the pumpkin. Pour in the broth until the pumpkin is filled, leaving a 2-finger gap from the top. Place the bay leaves on top and cover with the pumpkin lid.

Step 6

Bake for 1 hour and 30 minutes, until the pumpkin begins to soften and brown on the outside, and the broth starts to bubble.

Step 7

Carefully remove from the oven, pour in the cream, and transfer to a serving dish. Use a long-handled spoon to scoop out the pumpkin flesh from the bottom and sides of the pumpkin and serve.