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Cuisine

Soup in a Pumpkin

Featured in the Honolulu Star-Advertiser on October 17, 2018.

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Ingredients:

Soup in a Pumpkin

  • 1 large pumpkin
  • 1/2 cup plus 1 tablespoon butter, divided
  • 1 cup diced Ewa onions
  • 1 1/2 cups Italian bread crumbs
  • 1 cup flour
  • 1 tablespoon celery seed
  • 1 pound Italian sausage, casing removed, cooked and drained
  • 1/2 cup grated Swiss cheese
  • 1 cup grated Cheddar cheese
  • 2 quarts chicken stock
  • 1 tablespoon fresh thyme
  • 1 teaspoon salt
  • 1/4 cup parsley
  • 2 cups fresh kale
  • 1 cup heavy cream

Directions:

  1. Cut lid out of pumpkin.
  2. When cutting around the stem, angle knife towards the stem so the ring on the inside of the pulp is smaller than the ring on the outside of the pumpkin.
  3. This will make it so the lid won't fall in when it is replaced for baking.
  4. Remove seeds.
  5. Rub inside of the lid with 1 tablespoon butter.
  6. In a medium skillet on medium heat, melt remaining 1/2 cup butter, add onions and saute until tender.
  7. Add bread crumbs, flour, and celery seed.
  8. Stir until coated and cook for 3 minutes.
  9. Remove from heat and pour into pumpkin.
  10. Add sausage, grated cheeses, chicken stock, thyme, salt, parsley, and kale.
  11. Put lid on pumpkin and bake on cookie sheet for 1 1/2 hours.
  12. Remove from oven.
  13. In a medium saucepan on medium heat, bring cream to a simmer.
  14. Add to contents of pumpkin.
  15. Stir well.
  16. When serving, scrape sides of pumpkin with the ladle so that bits of pumpkin are added to the soup.

Serves 8.

Approximate Nutrient Analysis per serving: (Assumes 1/2 cup pumpkin per serving):
700 calories, 51 g fat, 26 g saturated fat, 135 mg cholesterol, greater than 2300 mg sodium, 41 g carbohydrate, 3 g fiber, 8 g sugar, 22 g protein

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