I was treated to a wonderful creamy, cheesy, baked in the pumpkin; Pumpkin Soup.
My friend Debbie made this delicious soup for a group of 12, kids and adults ages 2 to me (I am not telling). We all loved it. It is not your Martha Stewart chicken vegetable soup served in a Hollywood picture perfect pumpkin; but a rich cheesy vegetarian soup actually baked in a locally grown pumpkin.
My friend Debbie made this delicious soup for a group of 12, kids and adults ages 2 to me (I am not telling). We all loved it. It is not your Martha Stewart chicken vegetable soup served in a Hollywood picture perfect pumpkin; but a rich cheesy vegetarian soup actually baked in a locally grown pumpkin.
The basic recipe is simple and easy and leaves plenty of room to add your own favorite spices and garnishments. Trust me; all we added was a bigger spoons.
Ingredient amounts vary with the size of the pumpkin so adjust accordingly. Be sure it fits in your oven before you start! Add ingredients until almost full (about 80% full or 2 inches remaining). Leave room in the pumpkin for the liquid to expand and the pumpkin to sag. Don’t forget the deep baking pan to catch the spills and move the cooked pumpkin.
Cheesy Creamy Vegan Pumpkin Soup Recipe.
Ingredients
Pumpkin 1 medium
Cottage cheese 24 oz (680 g)
Grated cheese (Jack, cheddar) 2 lbs
Sour cream 24 oz (680 g)
Half & Half (or cream) 32 oz (.95 L)
Cream cheese softened 8 oz (227 g)
Solid pack pumpkin 29 oz can (822 g)
Onion 2 small sautéed
Ground white pepper & salt to taste.
Your favorite croutons for garnish.
Pumpkin 1 medium
Cottage cheese 24 oz (680 g)
Grated cheese (Jack, cheddar) 2 lbs
Sour cream 24 oz (680 g)
Half & Half (or cream) 32 oz (.95 L)
Cream cheese softened 8 oz (227 g)
Solid pack pumpkin 29 oz can (822 g)
Onion 2 small sautéed
Ground white pepper & salt to taste.
Your favorite croutons for garnish.
Cooking
Remove the top of the pumpkin and save for a lid.
Clean the interior of the pumpkin taking care not to puncture the pumpkin wall.
Mix all ingredients (except croutons) in the pumpkin.
Replace the pumpkin lid and place on deep baking pan.
The cooking time varies with the size of the pumpkin. Cook 45 - 90 min in 375 degree oven. Cook until soup is hot and cheese is melted. Do not overcook or pumpkin will disintegrate. Check frequently.
To serve
Ladle soup into bowls “scrapping” the sides of the pumpkin to add pumpkin flesh. This additional pumpkin adds texture and flavor to the soup. Garnish with croutons and serve hot.
Until the next post: You may be tempted to share this gourmet treat with trick-or-treaters. Don’t, it just makes a mess in the bag and candy ruins the soup.
OR_Maverick
Visiting with friends in Fallon, NV.
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