Pumpkin soup in a pumpkin

6 servings

120 minutes

Pumpkin soup in a pumpkin is not just a dish but a true gastronomic wonder that embodies the coziness of autumn evenings and the warmth of home. This recipe has its roots in European cuisine, where natural and seasonal ingredients are valued. Baked pumpkin gives the soup a sweet-nutty flavor that harmonizes with the cream's tenderness and Gruyère's piquancy. Breadcrumbs and spices like nutmeg and sage add depth and richness to the aroma. The dish is served directly in the baked pumpkin, turning the presentation into a real spectacle. It is perfect for special dinners, holidays, and cozy family gatherings, creating an atmosphere of comfort and celebration. Each sip of this soup warms the soul, reminding one of the bounty of the autumn harvest and the art of cooking.

Energy value per serving

• Calories: 539.2
• Proteins: 16.2g
• Fats: 31.6g
• Carbohydrates: 61.7g

Ingredients

• Pumpkin: 3 kg
• Butter: 7 tbsp
• Salt: to taste
• Onion: 1 pc
• Breadcrumbs: 1.5 glass
• Ground nutmeg: 0.5 tsp
• Dried sage: 0.5 tsp
• Ground black pepper: to taste
• Grated Gruyere cheese: 50 g
• Bay leaf: 2 pc
• Chicken broth: 4 glass
• Cream: 0.5 glass

Cooking steps

1. Preheat the oven to 180 degrees.

2. Cut off the top of the pumpkin, which will serve as a lid. Clean the pumpkin of seeds.

3. Grease the pumpkin inside with 1 tablespoon of butter, season with salt, and place it on a baking sheet.

   Required ingredients:

   • Butter: 7 tablespoons
   • Salt:  to taste

4. Melt the remaining 6 tablespoons of butter in a skillet over medium heat. Add the onion and sauté until translucent, about 10 minutes. Stir in the breadcrumbs and cook for another 2 minutes. Then add nutmeg, sage, and generously season with salt and pepper.

   Required ingredients:

   • Butter: 7 tablespoons
   • Onion: 1 piece
   • Breadcrumbs: 1.5 glass
   • Ground nutmeg: 0.5 teaspoon
   • Dried sage: 0.5 teaspoon
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Remove from heat, add grated cheese, and pour the mixture into the pumpkin. Pour in broth to fill the pumpkin, leaving 2 fingers of space at the top. Place a bay leaf on top and cover with the pumpkin lid.

   Required ingredients:

   • Grated Gruyere cheese: 50 g
   • Chicken broth: 4 glasss
   • Bay leaf: 2 pieces

6. Bake for 1 hour and 30 minutes until the pumpkin starts to soften and brown on the outside, and the broth begins to boil.

7. Carefully remove from the oven, pour in the cream, and transfer to a serving dish. Use a long-handled spoon to separate the pumpkin flesh from the bottom and sides of the pumpkin and serve.

   Required ingredients:

   • Cream: 0.5 glass