Savory Pumpkin Soup in a Pumpkin~ Fall Favorite

So… it’s that time of year where I jump on the pumpkin band wagon.  I tried to wait as long as possible, but I couldn’t resist sharing this savory pumpkin soup in a pumpkin recipe.  This soup is super easy to make, delicious, and the presentation will knock your guests socks/boots off; plus clean up is a breeze.  What’s not to love?Savory Pumpkin Soup in a Pumpkin

Pumpkin soup in a pumpkin is the perfect addition to your fall favorites.  What’s your favorite fall recipe?  We’d love to have you share it in the comments below!

*If you can’t find a cinderella pumpkin you might want to get a smaller pumpkin and place it in a tall roasting pan to cook it.  Regular pumpkins tend to have weaker sides causing the pumpkin to collapse while cooking.  The Cinderella pumpkin has thick “meaty” walls which makes it perfect for making pumpkin soup.  I have made this pumpkin soup both ways, and both turned out delicious!

Ingredients:

1 7-lb. Cinderella Pumpkin
7 Tablespoons Coconut Oil or Butter
Salt
1 large yellow onion, peeled and finely chopped
1 Cup Rice
1 Teaspoon Ground Nutmeg
2 Tablespoons Fresh Sage chopped, or 1 1⁄2 Teaspoon Ground Sage
Freshly Ground Black Pepper
1⁄2 Cup Swiss Cheese, grated
4 cups Chicken Stock or vegetable stock
3 bay leaves
1⁄2 cup heavy cream, optional

 

Pre-heat the oven to 350* and line a pan with tin foil.  The pan you use should fit the pumpkin in it, and have a lip to hold any liquid that boils out.  I used a cookie sheet with a 1/2 side.

Take the cinderella pumpkin, and cut the top making the hole about 4-6 inches in diameter.  Set the top aside, and remove all of the seeds from the pumpkin (set the seeds aside to toast them in the oven if you like). Take 3 tablespoons of the coconut oil, and oil the inside and outside of the pumpkin; then salt and pepper the inside.  Place the pumpkin on the lined baking sheet.

In a skillet sauté the onion in the coconut oil or butter until translucent.  Add the nutmeg, sage, pepper, salt and rice.  Cook until the rice starts to become golden brown.  Pour the onion and rice mixture into the pumpkin.

Savory Pumpkin Soup in a Pumpkin

 

Fill the pumpkin with chicken stock until it’s about 1 inch from the opening.  Add the swiss cheese and bay leaves then place the “lid” pumpkin top on the pumpkin.  Bake in the oven for about 1 1/2 hours or until the soup is boiling and “meat” of the pumpkin is tender.  Remove the bay leaves (remember you need to find 3).

 

Savory Pumpkin Soup in a Pumpkin

 

Using a ladle serve the soup by scraping out some of the pumpkin flesh along with the rice and broth mixture.  If desired add the cream and a little extra swiss cheese.  I hope your family enjoys this savory pumpkin soup in a pumpkin as much as mine did!

 

Savory Pumpkin Soup in a Pumpkin~ Fall Favorite
Author: 
Recipe type: Soup
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This soup is super easy to make, delicious, and the presentation will knock your guests socks/boots off; plus clean up is a breeze. What's not to love? Pumpkin soup in a pumpkin is the perfect addition to your fall favorites.
Ingredients
  • 1 7-lb. Cinderella Pumpkin
  • 7 Tablespoons Coconut Oil or Butter
  • Salt
  • 1 large yellow onion, peeled and finely chopped
  • 1 Cup Rice
  • 1 Teaspoon Ground Nutmeg
  • 2 Tablespoons Fresh Sage chopped, or 1 1⁄2 Teaspoon Ground Sage
  • Freshly Ground Black Pepper
  • 1⁄2 Cup Swiss Cheese, grated
  • 4 cups Chicken Stock or vegetable stock
  • 3 bay leaves
  • 1⁄2 cup heavy cream, optional
Instructions
  1. Pre-heat the oven to 350* and line a pan with tin foil. The pan you use should fit the pumpkin in it, and have a lip to hold any liquid that boils out. I used a cookie sheet with a ½ side.
  2. Take the cinderella pumpkin and cut the top making the hole about 4-6 inches in diameter. Set the top aside and remove all of the seeds from the pumpkin (set the seeds aside to toast them in the oven). Take 3 tablespoons of the coconut oil and oil the inside and outside of the pumpkin; then salt and pepper the inside. Place the pumpkin on the lined baking sheet.
  3. In a skillet sauté the onion in the coconut oil or butter until translucent. Add the nutmeg, sage, pepper, salt and rice. Cook until the rice starts to become golden brown. Pour the onion and rice mixture into the pumpkin.
  4. Fill the pumpkin with chicken stock until it's about 1 inch from the opening. Add the swiss cheese and bay leaves then place the "lid" pumpkin top on the pumpkin. Bake in the oven for about 1½ hours or until the soup is boiling and "meat" of the pumpkin is tender. Remove the bay leaves (remember you need to find 3).
  5. Using a ladle serve the soup by scraping out some of the pumpkin flesh along with the rice and broth mixture. If desired add the cream and a little extra swiss cheese. I hope your family enjoys this savory pumpkin soup in a pumpkin as much as mine did!

 

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