• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pumpkin Cheese Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 Pumpkin (big enough
  • -to hold 6-10
  • -servings of soup)
  • 2 tb Butter, melted
  • 2 tb Butter
  • 1 lg Onion, chopped
  • 2 lg Carrots, shredded
  • 2 Celery sticks, chopped
  • 4 c Vegetable broth
  • 1 Garlic clove, minced
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 1/4 ts Nutmeg
  • 3/4 c Cream, light
  • 1 c Cheddar or gruyere
  • -cheese, grated
  • 1/3 c White wine, dry
  • 2 tb Parsley, minced


Preheat oven to 375 degrees F. Butter a baking sheet.

Prepare pumpkin: cut off the top, scoop out seeds, brush inside with about
2 T melted butter. Replace top and place pumpkin on baking sheet. Bake 45
mins or until tender when pierced with a fork. The pumpkin should be a bit
droopy but still hold its shape well.

Meanwhile, melt about 2 T butter in a big saucepan. Add onion, carrots,
celery. Saute until soft, about 10 mins. Add broth, garlic, salt, pepper
and nutmeg. Cover and simmer 20 minutes. Cool slightly.

Puree vegetable mixture in 2 or 3 batches in a blender or food processor.
Put back in saucepan; stir in the cream. Reheat. Add cheese and wine, heat
until cheese melts. Stir frequently after adding milk to avoid scorching.
Place hot pumpkin on serving platter. Pour in soup. Sprinkle with parsley.

Serve the soup by ladling out of the pumpkin at the table, scooping a
little bit of pumpkin into each serving. The pumpkin then makes a great
centerpiece for your table, while allowing people to have second helpings.


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