Soup in a Pumpkin!

Reader Contribution by Staff
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Individual servings of soup in whole, small pumpkins have a high ratio of impressiveness-to-ease. Look for single-serving-sized pumpkins or squash, then let your imagination guide you in creating the shell’s contents. A base of sautéed onions, shallots, leeks and/or garlic will complement a wide variety of soup combinations. If using dense vegetables, such as potatoes or carrots, precook them by boiling, steaming or sautéing until barely tender.

Creative Combos

For soup in a pumpkin, aim for roughly equal parts liquid (such as stock, milk, cheese or béchamel sauce) to solids (such as vegetables or bread). Grabben Gullen Pie, a favorite recipe of English settlers, was made by scooping out a pumpkin and filling it with opossum meat, then baking it whole in hot coals. Here are some other (perhaps more palatable) combinations to try:

• Mushroom stock with sliced mushrooms, minced sage and fontina cheese

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