Pumpkin Pot Soup

Photo: KC Quaretti-Lee

Ingredients

1 small pumpkin per person

1/2 large onion per person

1 slice bacon per person

1/8 teaspoon garlic powder per person

Olive oil for sautéing the onions and bacon

1/2 cup (or a bit more, I eyeball this depending on the size of the pumpkins) shredded mozza

6 cups chicken or vegetable broth

Preparation

Cut tops from pumpkins and clean out seeds. I use a melon baller for this job; it scrapes out the seed very easily.

Place pumpkins in a roasting pan and preheat oven to 375

Sautee the onions and bacon (extra fat removed) in olive oil until they are soft and slightly browned. Dust with garlic powder, mix well and transfer to the pumpkins.

Fill pumpkins 1/2 to 3/4 full with chicken broth then add the cheese.

Replace pumpkin tops and bake for 1 hour.

Let sit for 10 to 15 minutes then serve with crusty country bread. The pumpkin will be cooked and you will get a spoonfull of the cooked pumpkin in every bite!

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About

I just love being able to serve soup for dinner and this one is such fun and so easy! Everyone gets their very own pumpkin bowl filled with chicken broth, sautéed onions, bacon and cheese. It’s quite reminiscent of a French onion soup but much faster to prep.