How to Make Pumpkin Tureen Soup

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By crgibs
User-Submitted Article

Article Rating: (6 Ratings)

Choose a sweet sugar pumpkin 3-4 lbs

If you'd like to serve something that will wow and impress try this pumpkin soup served in it's own pumpkin shell. The pumpkin tureen makes a lovely centerpiece and the soup is a wonderful family entrée or a great starter for a holiday meal.

Difficulty: Easy

Instructions

Things You'll Need:

1 sweet variety pumpkin 3-4 lbs
1 Tbs butter
1/4 cup finely minced onion
1 13 oz can evaporated milk (low fat will work equally as well)
Salt & Pepper to taste
3/4 cup grated Swiss or white cheddar cheese
Baking pan or cookie sheet

Step 1

Be sure to select a small sweet pumpkin. Large field pumpkins are great for carving and decorating, but lack flavor. Your pumpkin should weigh no more than 4 lbs. Wash the pumpkin well to remove any dirt.
Step 2

Preheat your oven to 350 degrees F. Cut the top off of the pumpkin being careful to preserve the top. Scoop out the seeds and stringy pulp. You may want to reserve the seeds for roasting (please see "How to Roast Tasty Pumpkin Seeds" in my article library). If not, discard seeds and pulp.
Step 3

Rub the interior of the pumpkin with butter.
Step 4

Add the onion, evaporated milk, seasons and cheese and mix inside the pumpkin.
Step 5

Cover the top of the pumpkin with foil to avoid the top from over-browning. Cover the pumpkin with it's own top and place on a baking pan or cookie sheet that will support the weight of the pumpkin.
Step 6

Bake at 350 degrees F for approximately 2 hours or until the pumpkin flesh is tender. Check for tenderness with a fork.
Step 7

To serve, remove the foil from the pumpkin top and scape any cooked pumpkin off of top into soup. Scape the sides and bottom of the pumpkin to release the cooked pumpkin from the shell. Ladle soup into bowls making sure that you include pumpkin pieces. Be careful not to pierce the pumpkin shell or scoop to deeply or your pumpkin tureen will collapse.