Lil Pumpkins Soup for Two

Total Time
1hr 25mins
Prep 5 mins
Cook 1 hr 20 mins

A great way to use up those cute lil pumpkins! Use small to medium sized pumpkins, that will yield you the 1/3 cup total of pumpkin meat and also leave a hearty amount of meat still attached to keep the pumpkins shape. A special thanks to Chef #114027.for helping with this recipe. :)

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Coat the inside of the pumpkins with half the melted butter, then sprinkle the inside with salt and pepper. Place on a cookie sheet and bake for 20 minutes.
  2. Saute mixed vegetables in remaining butter for about 5 minutes. Add the broth and cooked rice and bring to a boil. Remove from heat and pour soup into the pumpkins.
  3. Return the filled pumpkins to the oven with the lid on top and bake about 1 hour or until the pumpkin is tender, but not too soft.

Reviews

(1)
Most Helpful

The cutest presentation ever! Pumpkin flavor is the star of the dish with the other vegetable adding a great back up. I would recommend using pumpkins that are about 5inches across, I used small pumpkins about 3 inches across and had some troubles. Made for PRMR.

Chef Jean September 28, 2008

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