Fresh pumpkin soup served in the pumpkin shell.
Spooky Pumpkin Soup In Tureen
- 1 (8- to 10-pound) whole pumpkin
1 large potato, peeled and chopped
1 large sweet potato, peeled and chopped
2 medium white onions, chopped
6 cups water
1 teaspoon salt
White pepper to taste
1 teaspoon dried thyme
1/2 cup condensed milk
- With a sharp, heavy knife, cut off the top 1/4 of the pumpkin, jack-o'-lantern style.
- Scoop out the seeds and strings.
- Scoop out the pumpkin flesh with a heavy spoon, making sure to leave a 1-inch wall. Refrigerate the shell and its top.
- In a large pot, combine 2 cups of pumpkin flesh with the rest of the ingredients except the condensed milk. Bring to a boil over medium heat until the potatoes are tender, about 20 minutes.
- Preheat oven to 200° F.
- Place the pumpkin shell and top on a baking tray and put in the oven to warm them up.
- With a slotted spoon, remove the potatoes and onions from the soup mixture and purée them in a food processor. You may also mash by hand, being sure to smooth out all the lumps.
- Return the purée to the soup and stir in the condensed milk. Add more condensed milk if you'd like it thicker.
- Heat over low heat until hot, do not boil.
- To serve, place the warmed pumpkin shell in a large serving tray. Pour the soup in carefully, cover with the lid to keep warm.
Makes 6 servings.
Serving size: 39.2-ounces/1110.5g, Calories per serving: 352, Calories from fat 28, Total fat: 3 g, Saturated fat: 2 g, Cholesterol: 9 mg, Sodium: 54 mg, Carbohydrate: 80 g, Fiber Carbs: 6 g, Sugar Carbs: 51 g, Protein: 11 g.
Recipe provided courtesy of Shady Brook Farms, a division of Cargill, Incorporated. Used with permission.