Dinner in a Pumpkin

This is a fun dinner that the kids will love: soup in a pumpkin! I used beef wild rice soup to fill our pumpkin. Other soups to try might include chicken and rice, navy bean, beef vegetable, or, of course, pumpkin soup.

However, you don't have to limit yourself to soup. I'm thinking casseroles, stews, or chili would cook up just fine in a pumpkin as well. Any casserole that you would bake in a covered casserole dish should work fine in a pumpkin, though you will probably need to cook it longer than usual. You also need a pumpkin large enough to hold your recipe--preferably a pie pumpkin (sugar pumpkin), but a regular pumpkin will work just fine too.

Dinner in a Pumpkin

Ingredients:

1 batch of your favorite soup, stew, or casserole, mixed and ready to be baked
1 large pumpkin

1. Preheat over to 375 degrees F.

2. Cut the top few inches of the pumpkin off. Scoop out the pulp and seeds, being careful to leave the shell in tact.

3. Fill the pumpkin with your soup, stew, or casserole.

4. Pour an inch or two of water into a large casserole dish. Place the filled pumpkin in the dish; put the top of the pumpkin back on. Bake for one to two hours, until the pumpkin flesh is tender and your soup is done.

5. To serve, ladle the soup into bowls, and scrape a chunk of cooked pumpkin flesh out to plop into the bowl with the soup.

Dinner in a pumpkin served with cornbread.

Beef and Wild Rice Soup with a scoop of cooked pumpkin, topped with grated Romano cheese.

Comments

Soapmakers: Why You Shouldn't Use Vinegar if You Come into Contact with Lye

It was one of the first things I learned when I began making my own soap; I read it in books and on the internet: "Always keep a jug of vinegar on hand when you are working with lye. Vinegar neutralizes lye." Soapers, have you heard this? Do you practice the habit of keeping vinegar nearby when you make your soaps? So did I, until recently, when I read an interesting post on a soap forum, and then decided to research the claim myself.

Khachapuri: A Delicious Cheese and Egg Filled Bread

If you love the taste of freshly baked bread, cheese, and eggs, this recipe is for you! It is based on a dish called Khachapuri ( pronunciation here ), which comes from the beautiful country of Georgia, located at the boundary of Eastern Europe and Asia. The name Khachapuri translates to "curd bread," owing to the heavenly combination of melted cheeses inside a soft, fluffy bread boat.

Summer Squash and Wild Rice Casserole

Squash season will soon be upon us. Yellow Crookneck Squash The time will come when I will make my daily trek out to the garden and be delighted to see that my first yellow crooknecks and zucchinis are ready for picking...and then there will be more the next day, and the next, and the next. It will eventually get to the point where I have grown weary of eating squash sauteed in butter, I've frozen enough of it to last me the winter, and even dehydrated thin slices of it into chips, and still, it continues to produce, and begs for me to pick it. Which is why I wanted to share this recipe--it was a winner (even my oldest son, who is not much into squash, said that it was good). Summer Squash and Wild Rice Casserole

We Like Making Our Own Stuff

Search This Blog