Peter Pumpkin Eaters Stuffed Pumpkin Soup Recipes

WHOLE PUMPKIN PIE SOUP

Steps:

• Heat the oven to 375 degrees F.
• Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
• Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
• Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.

PETER PUMPKIN EATER'S STUFFED PUMPKIN SOUP

Steps:

• Cut a fairly wide lid in the top of the pumpkin.
• Scoop out the seeds and fibers but save the seeds to roast later.
• Brush a little cooking oil inside on the pumpkin flesh.
• Set it on an oven-proof serving dish.
• Lay alternate layers of croutons and grated cheese inside the pumpkin.
• Sprinkle the final layer with salt and pepper and fill with chicken stock, not quite to the top.
• Close the 'tureen' with the pumpkin lid as tightly as possible.
• Place in a 375 degree oven and cook for 1 hour, or until the pulp is tender when tested with a fork.
• Just before serving, stir in the table cream.
• Serve the soup with scoops of cooked pumpkin.

SAVORY STUFFED PUMPKIN

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. , Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top. , Place in a greased 15x10x1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, until pumpkin is tender, 1-1/2 hours. Scoop out some pumpkin with each serving of beef mixture.