Tuesday, October 26, 2010

Pumpkin Pot Soup

I just love being able to serve soup for dinner and this one is such fun and so easy!  Everyone gets their very own pumpkin bowl filled with chicken broth, sautéed onions, bacon and cheese.  It’s quite reminiscent of a French onion soup but much faster to prep.
1 small pumpkin per person
½  large onion per person
1 slice bacon per person
1/8 teaspoon garlic powder per person
Olive oil for sautéing the onions and bacon
½ cup ( or a bit more, I eyeball this depending on the size of the pumpkins) shredded mozzarella or Swiss cheese per person
6 cups chicken or vegetable broth
Cut tops from pumpkins and clean out seeds.  I use a melon baller for this job; it scrapes out the seed very easily.

Place pumpkins in a roasting pan and preheat oven to 375

Sautee the onions and bacon (extra fat removed) in olive oil until they are soft and slightly browned.  Dust with garlic powder, mix well and transfer to the pumpkins.
Fill pumpkins 1/2 to 3/4 full with chicken broth then add the cheese.

Replace pumpkin tops and bake for 1 hour.
Let sit for 10 to 15 minutes then serve with crusty country bread.  The pumpkin will be cooked and you will get a spoonfull of the cooked pumpkin in every bite!

Pumpkin Pot Soup


  1. Love these! Perfect for fall entertaining!

  2. Hi Kc,

    That's a great looking soup!!:)



  3. Lovely soup.Perfect for the season.

  4. I love this, the girls would think it was too cute. Plus I love that there is bacon in there.

  5. Oh how cute to serve your yummy sounding soup in a pumpkin! Looked wonderful KC!!!

  6. What a Great Idea KC.You are sooo creative.