Soup in a Pumpkin
When choosing a pumpkin, look for a well-shaped one that will stand up
level on the table. You will bake and serve the soup in the pumpkin—a
lovely touch that requires very little work.
Preheat the oven to 325°F. Remove the top from the pumpkin and reserve. Scoop out the
seeds and fibers.
Fill the pumpkin with layers of ham, cheese, and croutons.
In a small mixing bowl, combine the cream, nutmeg, and salt and pepper to taste. Pour into
the pumpkin, adding more cream if necessary to fill the shell. Cover with aluminum foil and
place the pumpkin on a large baking pan.
Bake for 1 ½ to 2 hours, stirring several times, until the pumpkin is tender inside.
Remove the aluminum foil. Place the pumpkin on a large serving dish.
Cover with the reserved pumpkin top. Serve the soup directly from the pumpkin. Serves 4
When choosing a pumpkin, look for a well-shaped one that will stand up
level on the table. You will bake and serve the soup in the pumpkin—a
lovely touch that requires very little work.
- 1 well-shaped 5 pound pie pumpkin
1 cup grate Gruyére or mozzarella cheese
1 cup chopped baked ham
2 cups toasted croutons
2 cups light cream, or more as needed
Pinch nutmeg
Salt and freshly ground black pepper
Preheat the oven to 325°F. Remove the top from the pumpkin and reserve. Scoop out the
seeds and fibers.
Fill the pumpkin with layers of ham, cheese, and croutons.
In a small mixing bowl, combine the cream, nutmeg, and salt and pepper to taste. Pour into
the pumpkin, adding more cream if necessary to fill the shell. Cover with aluminum foil and
place the pumpkin on a large baking pan.
Bake for 1 ½ to 2 hours, stirring several times, until the pumpkin is tender inside.
Remove the aluminum foil. Place the pumpkin on a large serving dish.
Cover with the reserved pumpkin top. Serve the soup directly from the pumpkin. Serves 4
- From The Classic Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and
Andrea Chesman
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