Baked-In-A-Pumpkin Soup

Oxmoor House
about 1 quart


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1 1/2 cups French bread crumbs
1 (6-inch diameter) pumpkin with 2-inch stem
2/3 cup finely chopped onion
1/4 cup butter or margarine
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1/2 cup (2 ounces) shredded Swiss cheese
2 to 2 1/2 cups chicken broth
1 bay leaf
1/2 cup whipping cream
Chopped fresh parsley (optional)


Spread bread crumbs in a shallow roasting pan. Bake at 300° for 15 minutes, stirring occasionally. Remove and set aside.

Cut a thin slice from bottom of pumpkin so that it will sit flat. Cut a 4-inch diameter crown or lid in top of pumpkin; remove and set lid aside. Remove and discard seeds and strings from pumpkin; set pumpkin aside.

Sauté onion in butter in a large skillet until tender. Add bread crumbs; cook 2 minutes, stirring constantly. Stir in sage, salt, pepper, and nutmeg. Remove from heat; stir in cheese Spoon into pumpkin. Pour in enough chicken broth to fill within 1 inch of top of pump kin. Top with bay leaf. Replace pumpkin lid.

Place pumpkin in an 8-inch square baking pan. Place on bottom rack of oven. Bake at 400° for 1 1/2 hours. Remove and discard bay leaf. Gradually stir whipping cream into soup; garnish with parsley, if desired.

Ladle soup from pumpkin into individual bowls; serve immediately.

Created date

February 2010