Party Hit Creamy Pumpkin Soup6 Reviews
- Prep: 45 min
- Cook: 20 min
- Ready In: 1 hr 15 min
“This incredible creamy soup was the surprise favorite at our 2000 Halloween party. Better yet, it's really easy to make - and beautiful, served in its own attractively carved pumpkin-bowl, with a seasonal ribbon tied through the 'hat' to make a handle. This 'definitely' belongs on the holiday table again! If you're going to multiply the recipe but want to serve in one bowl, get a bigger pumpkin rather than more little ones.” - by Weavre Cooper
Original recipe yields 6 servings
- Cut the top off of the pumpkin and remove the seeds and strings. Carve out the flesh of the pumpkin until the shell is about 1/2 inch thick. Be careful not to make any holes in the skin - the pumpkin is the serving bowl. Steam the pumpkin flesh in a saucepan with an inch of water, over medium heat for 20 minutes. Remove from heat, drain and set aside to cool slightly.
- In a saucepan over medium heat, cook the chicken broth until warm. Puree the pumpkin flesh and gradually stir into the pumpkin broth. Slowly bring the mixture to a boil. Mix in the cream then season with salt, pepper and nutmeg. Remove from heat. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.
Amount Per Serving (6 total)
- 350 cal
- 20 g
- 40.3 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"This was an amazing recipe! Extremely simple and tastes wonderful! I made it for my Halloween Party This year (2004) and everyone loved it! I would suggest though, that instead of using Sugar Pumpkin,..." See more you should use Cheese Pumpkin...The Flavor is a bit better that way...Sugar Pumpkin is more for baking cookies and cake while cheese pumpkin is more for soups and stews..."
"This was very easy to make, and turned out nice and creamy. However the taste was very peculiar, and the best part about it was the croutons!..." See more"
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