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Baked-In-A-Pumpkin Soup (International) — Recipe | Foodgeist

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Baked-In-A-Pumpkin Soup

🍲soup·Internationalhard

Baked-In-A-Pumpkin Soup

Name: Baked-In-A-Pumpkin Soup
Cuisine: International
Ingredients: 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)

Ingredients

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)

Method

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1.
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. Saute 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.