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When I’m cooking dinner he’s already hungry and ready to eat and I’m adding a “dash of this and a dash of that” and tasting and adding something else and test tasting and he is all like “WOMAN I’M STARVING JUST LET ME EAT!” haha 🙂 Poor Thing.
But hey, I have to make sure it’s prefect! What’s the point in cooking if it’s not going to taste spectacular! Right?!
A few weeks ago my sister-in-law, Rachael, found a video online that showed someone making soup inside of a pumpkin. They filled a pumpkin full of chicken broth, rosemary, sage and Parmesan and then baked the pumpkin in the oven. After it was baked they served it by scooping out the pumpkin into a bowl and topping it with broth.
Rachael decided to give it a go and after some advice and a few text messages to her awesome foodie sister (ME haha) she had pumpkin soup! That afternoon she drove up to to our Grandma Mary’s house with my niece, pumpkin soup and pumpkin bread in tow. BigBear and I picked up some Pumpkin Ice Cream and Pumpkin Coffee creamer and met her there to surprise BigBear’s Grandmother with a Pumpkin themed dinner!
Preheat oven to 400.
Cut the top off of the pumpkin, just like you would if you were going to carve it.
Just so you know, the little scoop tool that comes in the “Carving Template Sets” makes this so, so easy!
We use to always use a giant spoon to scrape the seeds but seriously so pick up one of these Pumpkin scoopers. (Hey if you go right now all of the Halloween stuff is on sale haha)
Pour everything into the pumpkin EXCEPT for the 1 pint heavy whipping cream and the Texas Pete.
Put the top back onto the pumpkin and place the pumpkin onto a rimmed baking sheet.
Pour the soup into a blender.