Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Autumn (Fall) Glory Soup Recipe
    Lost? Site Map

    Autumn (Fall) Glory Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Calms79's Note:

    "Glorious pumpkin shells summon up the delights of autumn and seem too good to throw away. Use one instead as a serving dish. Pumpkin and pasta make marvelous partners, especially as a main course served from the baked shell." From 'Best-Ever Cook's Collection- Pasta' but adapted to our own tastes.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat the oven to 180°C/ 350°F.
    2. 2
      Cut the top off the pumpkin with a large sharp knife and scoop out and discard the seeds.
    3. 3
      Using a small sharp knife and a tablespoon, cut and scrape out as much of the flesh from the shell as possible, then chop the flesh into rough chunks.
    4. 4
      Bake the pumpkin with its lid on for 45 minutes to 1 hour until inside begins to soften.
    5. 5
      Meanwhile, make the filling. Gently fry onion, garlic and pumpkin flesh in olive oil for about 10 minutes, stirring occasionally.
    6. 6
      Add the sliced courgette and the mushrooms and cook for a further 3 minutes, then stir in the tomatoes, pasta shells and stock. Season well, bring to the boil, then cover the pasta and simmer gently for about 10 minutes.
    7. 7
      Stir the fromage frais and basil into the pasta and spoon the mixture into the pumpkin. (It may not be possible to fit all the filling into the pumpkin shell so serve the rest separately if necessary).

    Ratings & Reviews:

    • on April 02, 2013


      This was a lovely hearty soup and a great way to use up some of the veggies from my garden...Thanks for posting

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Autumn (Fall) Glory Soup

    Serving Size: 1 (445 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 321.2
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 18.0 mg
    Total Carbohydrate 52.8 g
    Dietary Fiber 5.2 g
    Sugars 11.3 g
    Protein 9.4 g

    The following items or measurements are not included:

    vegetable stock

    fromage frais

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes