To prepare pumpkin: Preheat oven to 350 degrees. Cut lid, about 4 inches in diameter, out of top of pumpkin. Set lid aside. Remove and discard seeds and strings (or save seeds for roasting later). Rub inside of pumpkin and lid with 1 tablespoon softened butter. Season cavity with salt. Place pumpkin on baking sheet.
To make soup: In large skillet, melt remaining 6 tablespoons butter over medium heat. Add chopped onions. Cook for 10 minutes or until soft. Stir in bread crumbs. Cook for 2 minutes. Add nutmeg and sage. Season generously with salt and pepper. Remove from heat. Stir in cheese. Spoon into pumpkin. Pour enough stock into pumpkin to come within 1/2 inch of rim. Lay bay leaves on top. Replace pumpkin lid.
To bake: Bake for 1-1/2 hours or until pumpkin begins to soften and brown on outside and stock begins to bubble inside. Carefully remove pumpkin from oven. Transfer to serving platter. Using long-handled spoon, scrape flesh from bottom of sides of pumpkin. Just before serving, stir in heavy cream.
Shopper's note: If a large pumpkin isn't available, use 2 pie pumpkins (weighing at least 3 pounds each). You may need to use slightly less of bread crumb mixture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (381g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 212 (68%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 13.5g||67 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 67.2mg||21 %|
|Sodium 575.1mg||20 %|
|Potassium 393.4mg||10 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 14.1g|
|Protein 11.1g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 314
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