does anyone know of a pumpkin soup recipe that you bake right in the pumpkin?

Answer 1

This one is yummy, done inside it's skin and fun. If you make it with kids they might even eat a bit of it! lol. Mine like to have this in the fall.

Ingredients

Serves 6 to 8 people

1 small firm, round pumpkin

1 large pot crème fraîche

1 litre milk

1 large bunch parsley

soft cheese

salt, pepper

Preparation

Thoroughly clean the skin of the pumpkin. With a sharp knife used perpendicular to the skin, cut a circle round the stalk to make a lid. Trim off any exces stalk, leaving a neat handle.

Use a sharp-edged spoon to remove all seeds and fibre from inside the pumpkin. Scrape off a little of the flesh and let it fall into the bottom of the pumpkin 'soup tureen'.

Salt and pepper the scraped-off flesh, and cover it wth the crème fraîche.

Add the milk, and whip the mixture thoroughly.

Using scissors, finely cut a generous portion of parsley leaves onto the top of the mix (about one tablespoon of parsley per person). Discard the stalks.

Replace the 'lid' and cook for 1hr 30 min in a preheated oven at 165 degrees C (thermostat 5 or 6).

Remove from the oven, lift off the lid, and grate the cheese onto the top of the mix. return to the oven, without the lid, and cook for a further 30 min, but do not burn the cheese.

Place the pumpkin on a serving dish, and decorate each soup plate with a little flesh from the lid.

Answer 2

Mmmm... yes! I think Sunset magazine published this with their Thanksgiving issue many years ago, and I would love to find it again. Janna above is right, it wasn't actually cooked in the pumpkin, but they put it back in the pumpkin shell to serve, and garnished it with some toasted hazelnuts and thinly sliced green onion, if I recall correctly. It had a very subtle spice base (ginger and nutmeg) and just a hint of maple syrup. It was wonderful!

Answer 3

No......just on the stovetop.

Pumpkin Soup
1/2 cup finely chopped onion
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup whipping cream
In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through. Yield: 6 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=9065

Answer 4

you dont usually cook it in the pumpkin. but served it in the pumpkin

Answer 5

~~~ohhhhh pumkin soup,,,,,Hey,,,,my mom made it once,,,and she DID bake the soup in the pumkin in the oven,,,,,thats what the recipe called for,,,,,,it was cheese,,,and pumpkiny,,,,but I remember she did not like it all that well,,,,,,I think you clean out the pumkin,,,,simmer it in salt water,,,,,drain,,,add butter,,,,cream,,,,brown sugar,,,,some type of sweet cheese,,,,bake in oven till nice and bubbly,,,,,~~~