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Pumpkin Soup Recipe

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This recipe for Pumpkin Soup is from Pfeiffer Pfamily Cookbook 2011, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 large whole pumpkin or squash
2 Tbsp. butter, melted
2 lbs. uncooked pumpkin or squash
salt
1 lb. bacon
1 green pepper, seeded and finely chopped
1 lb. grated Queso Cotija or Jack cheese
ground dried red chilies
1 1/2 cups milk
croutons
Directions:
Directions:
To make tureen to hold pumpkin soup, cut top from whole pumpkin evenly to form 6 to 7 inch diameter lid, leaving stem on for handle. Scoop out strings and seeds and discard. Brush inside of shell, including lid with melted butter. Place lid on shell and place pumpkin in roasting pan large enough to hold it easily. Bake at 375º about 45 minutes. Pumpkin should be cooked but not too soft to hold soup, so check inside flesh frequently during the last 15 minutes of baking period. Set aside to cool.
Peel and cut uncooked pumpkin into large pieces. Place in pan and add just enough water to cover. Season to taste with salt. Cook over medium heat until very tender, about 45 minutes. Add more water, if necessary. Drain and puree in food processor or blender.
Cook bacon until crisp. Crumble bacon and set aside. Discard all but 3 tablespoons bacon fat. Saute green pepper and onions in reserved bacon fat until tender. Stir in crumbled bacon, cheese and pureed pumpkin. Season to taste with ground chilies and salt. Cook over low heat until mixture is heated through and cheese begins to melt. Stir in milk. Heat through. If mixture is too thick, add more milk.
To serve, place whole pumpkin on large platter and fill with soup. Garnish each serving with croutons if desired.
Number Of Servings:
Number Of Servings:
about 8

 

 

 

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