Cheesy Beef Soup Baked in a Pumpkin

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The presentation is fun here. After all, no one expects a whole pumpkin to come to the table. This soup is healthy, hearty and delicious. It serves 6, but those are very generous portions. Lighter eaters may even get 8 servings from this recipe.

Prep Time: About 35 minutes
Cooking time after Prep: 1 hour, 45 minutes
Serves 6

Cheesy Beef Soup1 pumpkin, about 6 pounds
Nonstick cooking spray
1 onion, chopped
1 pound Laura’s Lean Beef 96% Lean Ground Beef
6 fresh sage leaves, finely chopped
1 18-ounce carton butternut squash soup
4 cups chicken stock
3 slices low-fat American cheese, cut into small pieces
6 slices baguette
Sprinkle of paprika or chili powder for garnish
Slice green onions (green part only) for garnish

 

1. Heat oven to 350F. Wash/clean outside of pumpkin. Cut top off and scoop out all seeds and stringy pulp. Place empty pumpkin in pie dish (any oven proof dish big enough to hold pumpkin will do).

 

2. Lightly spray large nonstick skillet. Heat over medium high heat and add chopped onion. Cook 5 minutes, stirring occasionally. Add beef to skillet and cook until all pink is gone. Drain if needed. Stir in sage and cook another minute. Add soup to skillet and stir in. Spoon this mixture into hollowed-out pumpkin. Stir chicken stock into pumpkin. Cover with pumpkin top and place in oven to bake for 1 hour, 15 minutes. Add cheese to soup, stir in, cover and return to oven for another 15 minutes.

 

3. Remove pumpkin from oven and cool slightly. Stir gently but thoroughly to make sure cheese mixes into soup. Take pumpkin to table in dish (it is a bit fragile at this point and may leak). To serve, ladle contents out of pumpkin and into soup bowls, scraping sides of pumpkin as you go, making sure to get some pumpkin with each serving. Top with baguette slice, a sprinkling of paprika or chili powder (if you want a little heat) and green onions.

 

Nutrition Information per Serving:
Calories 253; Calories from Fat 41 (16%); Fat 5g; Saturated Fat 2g; Cholesterol 45mg; Sodium 900mg; Carbohydrate 28g; Fiber 3g; Sugars 4g; Protein 24g; Vitamin A 94%; vitamin C 28%; Calcium 11%; Iron 21%

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7 Responses to Cheesy Beef Soup Baked in a Pumpkin

  1. Anonymous says:

    I have never seen butternut squash soup in a carton or any other container. Who makes it?

  2. Anonymous says:

    Campbell’s makes a soup labeled Golden Butternut Squash Soup (link to campbellsoup.com) and Pacific makes one called Creamy Butternut Squash Soup. (link to pacificfoods.com).

    They are in the aisle with other soups, but, as you can see from the photos, they are in sealed cartons and not cans, and are fully ready-to-eat (as opposed to condensed). Either one of these brands is a good choice for this recipe.

    If you don’t see them, ask your store manager to get some in. Store managers are really responsive to customer requests these days. (You can also apparently get soups online. I saw the Pacific Brand for sale by the case on Amazon.com.)

    I hope you get to enjoy our soup soon.

    All the best,

    Barb

  3. Anonymous says:

    I can’t wait to try this recipe and present to my family at the dinner table. Thanks!

  4. Anonymous says:

    I think you’ve just named the recipe! It is a big deal to have the pumpkin come to the table as its own tureen. Don’t forget to keep in in something (like the ceramic pie dish you see in the photo). This soup is satisfying and just a fun way to show kids that pumpkins are for way more just a few jack-o-lanterns at Halloween!

    If you have time to toast the seeds, those also make a really nice addition to the garnish.

    Barb

  5. Anonymous says:

    I have seen it in Kroger in cans in their specialty area where the health foods are. We make our own which is delicious and not much trouble at all. This is the recipe I follow:
    Creamy Butternut Squash Soup

    ½ tsp. Salt
    2 TB butter
    3 cans chicken broth, 13 oz each, or more for right consistency
    2 carrots diced
    1 cup onion diced
    2 lb. Butternut squash, halved, peeled, seeded, cut into small pieces
    1/3 to ½ cup light cream or half & half creamer
    spices listed below after main cooking time

    To make squash easier to cut, I microwave it for about 12 minutes to soften slightly.
    Place squash in pan with carrots, onions, broth, salt. Simmer 40 minutes uncovered. Add ½ tsp cinnamon, ½ tsp marjoram, ½ tsp thyme, ¼ tsp nutmeg, 1-2 tbsp brown sugar after the 40 minute cooking time. Puree soup in blender or food processor with 2 tbsp. Butter. Pour a little hot puree into the cream so not to curdle it. Then add to soup. Simmer another ten minutes. Serve in wide mouth shallow bowl with a dollop of sour cream if desired. It’s even better the following day!!!

  6. Anonymous says:

    I have seen the soup in the specialty isle at Kroger with the various health foods and drinks.

    I make our own, it’s very simple to make. I tried to post the recipe but it somehow didn’t print here???
    We love Lauras beef and have not bought another in over a year…since watching the movie Food, Inc.

    Peggy Brow, Michigan

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