Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

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

2

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 / Peter Pumpkin Eater's Stuffed Pumpkin Soup Recipe
    Lost? Site Map

    Peter Pumpkin Eater's Stuffed Pumpkin Soup

    Peter Pumpkin Eater's Stuffed Pumpkin Soup. Photo by Whisper

    1/2 Photos of Peter Pumpkin Eater's Stuffed Pumpkin Soup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Whisper's Note:

    This interesting recipe is from Food & Folklore of the 1,000 Islands, but originally from Joan Barrett's cookbook "In Praise of Pumpkins". I haven't tried it yet. (Have to wait for pumpkin season.) But I think you'll agree it looks intriguing!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut a fairly wide lid in the top of the pumpkin.
    2. 2
      Scoop out the seeds and fibers but save the seeds to roast later.
    3. 3
      Brush a little cooking oil inside on the pumpkin flesh.
    4. 4
      Set it on an oven-proof serving dish.
    5. 5
      Lay alternate layers of croutons and grated cheese inside the pumpkin.
    6. 6
      Sprinkle the final layer with salt and pepper and fill with chicken stock, not quite to the top.
    7. 7
      Close the 'tureen' with the pumpkin lid as tightly as possible.
    8. 8
      Place in a 375 degree oven and cook for 1 hour, or until the pulp is tender when tested with a fork.
    9. 9
      Just before serving, stir in the table cream.
    10. 10
      Serve the soup with scoops of cooked pumpkin.

    Ratings & Reviews:

    • on May 27, 2005

      hey! i'll make this; it sounds fun and delicious!!! thanks for sharing!

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

    Advertisement

    Nutritional Facts for Peter Pumpkin Eater's Stuffed Pumpkin Soup

    Serving Size: 1 (586 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 321.1
     
    Calories from Fat 111
    34%
    Total Fat 12.3 g
    19%
    Saturated Fat 5.8 g
    29%
    Cholesterol 36.2 mg
    12%
    Sodium 598.0 mg
    24%
    Total Carbohydrate 38.2 g
    12%
    Dietary Fiber 1.8 g
    7%
    Sugars 10.3 g
    41%
    Protein 17.5 g
    35%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites