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    You are in: Home / Recipes / Peter Pumpkin Eater's Stuffed Pumpkin Soup Recipe
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    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

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    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!

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    Units: US | Metric


    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


    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
    Total Fat 12.3 g
    Saturated Fat 5.8 g
    Cholesterol 36.2 mg
    Sodium 598.0 mg
    Total Carbohydrate 38.2 g
    Dietary Fiber 1.8 g
    Sugars 10.3 g
    Protein 17.5 g

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