Soup in a Pumpkin in a Soup

Dear Katherine,

I’ve been thinking a lot about pumpkins and I wanted to do something festive, but easy for this one. I have a ton of pumpkins and with the variety of pumpkins I have, the cooking times vary and are dependent on size – basically, how large your pumpkin is – but the one I used only required about an hour or so total to get soft and cook nicely.

This is a recipe you can easily recreate if you have about an hour – or 30 minutes depending on what you want (you have options to use the pumpkin as a bowl/decorative or actually eat the insides) and it’s both festive-looking and tasty too!

For starters, I used a small pumpkin because I was pressed on cook time and energy. And because I was exhausted I used a can of vegetable soup, but threw in some seasoned carrots into the mix. Here’s the INGREDIENTS LIST BELOW:

  • PUMPKIN
  • Chicken Stock
  • Tomato puree (tomatoes, diced)
  • Water
  • Carrots
  • Lentils
  • Chickpeas
  • Celery
  • Onions
  • Pasta
  • Egg Whites
  • Salt n’Pepper
  • Garlic
  • Cheese!

Instructions (From soup in a can w/added veggies OR from scratch w/fresh veggies):

  1. Take your pumpkin and slice off the top to get to the seeds and enough to have a little pumpkin bowl to fill.
  2. Take out all of the pumpkin seeds. I wanted to season and roast them for snacks, so I put them aside to dry.
  3. Once you’ve pitted your pumpkin and it’s clean and empty, set your oven to 400 to preheat and once it’s preheated, stick your pumpkin (take the bottom bowl part of your pumpkin and set it on a pan) into the oven for 30 minutes. Meanwhile, work on your soup.
  4. Take your can of soup and heat it up over the stove in a small pot. You can also heat it up in a microwave-safe bowl. You also have the option of using chicken stock, water, and adding in freshly cut up veggies and whatever else you desire in a homemade soup. I just didn’t really have time, but I wanted a pumpkin themed dish thus, I said YES! to the Hearty Lentil with Vegetables Soup (with chickpeas & roasted garlic). I also added some seasoned carrots into the mix for taste. You can cut up potatoes too, but the pumpkin is going to add a nice flavor to the soup too.
  5. While your soup is heating, take the pumpkin out of the oven. By now, your oven should have preheated at 400 F. Lower the heat to 380 degrees, and take your pumpkin out of the oven.
  6. Fill your soup and pour into the pumpkin.
  7. Stick the pumpkin (with the soup filled inside of it) into the oven again and leave it in there to cook for another 30 minutes or so.
  8. You should take it out and the pumpkin should be soft, but still retain its shape and form.
  9. Take it out of the oven and place on a dish with greens around it or garnish.
  10. Top it off with some grated cheddar cheese or melt some other type of cheese you like and serve.

This obviously only serves one (for me) since I was only cooking for one, but if you have more people or you’re hosting a dinner party, you can just do the same thing with more pumpkins… or have an extremely large pumpkin to fill with soup and use that as a festive centerpiece like a big soup bowl for guests to take soup from, which would also be very nice.  See below for more photos! 🙂

 

IMG_3298
Olive and I greatly enjoyed this simple and fun meal. We hope you do too. I definitely scraped off all the pumpkin from the bottom.

 

 

Happy Pumpkin Hunting,

Anne

4 Comments Add yours

    1. PlateByState says:

      Thanks so much for stopping by and showing us your love and support!

      Like

  1. I have one pumpkin that I need to use up, and your blogs are giving me ideas. Thank you for sharing.

    Like

    1. PlateByState says:

      So happy to help inspire ideas! Thank you so much for visiting and for your love and support! Let us know if you have any new ideas or inspirations you’d like to share; we’d love to hear! 🙂

      Like

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