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Recipe Summary

Yield:
about 1 quart
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Homestyle Recipes

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