Pumpkin Pot Soup

by: KCintheKitchen

Rating:
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Category: Soup & Stews
Level: Easy
Total Time: 1 hr 25 mins

Ingredients
Prep
Info
Reviews

1 small pumpkin per person
Â½ large onion per person
1 slice bacon per person
1/8 teaspoon garlic powder per person
Olive oil for sautÃ©ing the onions and bacon
Â½ cup ( or a bit more, I eyeball this depending on the size of the pumpkins) shredded mozzarella or Swiss cheese per person
6 cups chicken or vegetable broth

1. Cut tops from pumpkins and clean out seeds. I use a melon baller for this job; it scrapes out the seed very easily.
2. Place pumpkins in a roasting pan and preheat oven to 375
3. 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.
4. Fill pumpkins 1/2 to 3/4 full with chicken broth then add the cheese.
5. Replace pumpkin tops and bake for 1 hour.
6. 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!

Yield:	4 servings
Prep Time:	0 hr 25 mins
Cook Time:	1 hr 0 mins
Ready In:	1 hr 0 mins

Category:	Soup & Stews
Main Ingredient:	Vegetables
Cooking Method:	Baking
Nationality:	United States
Occasion:	Thanksgiving
Special Diet:	Egg Free	Kid Pleaser	One Pot Meal	Organic
Recipe Tags:	pumpkin	soup	holiday

Chef's Note & Story

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, sautÃ©ed onions, bacon and cheese. Itâ€™s quite reminiscent of a French onion soup but much faster to prep.