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Crock-Pot Pumpkin Soup In A Pumpkin Recipe

by | Oct 21, 2020 | Recipes

Crock-Pot Pumpkin Soup In A Pumpkin Recipe
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Cozy, creamy, and served straight from the pumpkin – the ultimate fall comfort food! Crock-Pot Pumpkin Soup in a Pumpkin (Image placeholder – picture a whole roasted pumpkin filled with steaming, spiced soup).
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Nothing says autumn like a warm bowl of pumpkin soup. This Crock-Pot Pumpkin Soup in a Pumpkin takes it to the next level by using the pumpkin itself as both the cooking vessel and the serving bowl. It’s impressive, delicious, and surprisingly easy to make!Perfect for Thanksgiving, Halloween gatherings, or a chilly weeknight dinner. The combination of slow-cooked pumpkin, savory bacon, warm spices, and a touch of sweetness creates a rich, velvety soup your guests will rave about.

 

1. Wipe down an 8 pound/3.6 kilo pumpkin with a wet paper towel. Evenly slice off the top quarter.

2. Scoop out innards.

3. Replace the pumpkin top and bake on a foil-lined pan for about one hour at 375F/190C/Gas 5.

4. Once your pumpkin is slightly cooled, remove flesh from the walls only. Leave at least ½ inch/1.25cm for stability.

5. Cube pumpkin flesh.

6. Combine in slow-cooker with 3 cans of low-sodium chicken broth for 4 hours.

7. Add 3 cups/750ml of milk, 1 cup/225g chopped bacon, 2 Tablespoons/30ml sugar, 1.5 Tablespoons/22ml pumpkin pie spice, and 1 teaspoon/5ml each: black pepper, curry powder, and salt. Blend with a hand-mixer.

8. Place pumpkin shell in a casserole dish. Pour in soup. Bake in oven at 375/190C/Gas 5 for 15-20 minutes.

9. Garnish with fresh sbay leaves and roasted pumpkin seeds. *For an even richer flavor, lightly brown pumpkin chunks with olive oil in a skillet before putting them in the crock pot.

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