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Halloween Pumpkin Soup Recipe

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This recipe for Halloween Pumpkin Soup, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sarah Pruitt


1 medium sized pumpkin
1/2 -1 lb. of ground beef
1 onion, chopped
1 small green pepper, chopped (plus 2-3 strips)
1 can of tomatoes, undrained
1 can corn
1/4 cup of olives, sliced (plus 2 whole)
1 chicken bullion cube
1 cup of water
1/2 tsp. cumin
1/2 tsp. chili powder
Salt and pepper to taste
Sharp cheddar cheese
Fresh parsley
Baby carrot

Cut off top of pumpkin and scrape out seeds and fibers. Brown the ground beef in a frying pan, add water and chicken bouillon cube and allow to dissolve. Add onion, chopped pepper, tomatoes, corn, sliced olives, and spices to meat and remove from heat. Put pumpkin on a lined jelly roll pan and pour soup inside pumpkin cavity. Replace pumpkin lid and cover stem and top crack with foil. Bake at 350 for 1 -2 hours. Before serving decorate pumpkin face with toothpicks and fresh parsley for hair, whole olives for eyes, carrot for nose, and green pepper strips for mouth. Scoop out soup into bowls and scrape off pieces of cooked pumpkin from sides. Top with grated cheese.

Personal Notes:
Personal Notes:
Our family's traditional Halloween night dinner before Trick-or-Treating.




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