Recipe
Author
Hy-Vee Test Kitchen
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Description
Hollowed out sugar pumpkins become the bowl and puff pastry makes quick work as a lid—it's really simple.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 5 small sugar pumpkins, washed and dried | ||
| Fresh lemon juice, optional | ||
| 1 (15 oz)Hy-Vee canned pumpkin | ||
| 1 (10.5 oz) can Hy-Vee cream of potato soup | ||
| 1 (14.5 oz) can Hy-Vee clear chicken broth | ||
| 1 c. Hy-Vee half-and-half | ||
| ½ tsp. pumpkin pie spice | ||
| ½ tsp. Hy-Vee nutmeg | ||
| ½ tsp. Hy-Vee garlic powder | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| ½ (1 sheet) package puff pastry, thawed, for garnish |
Things To Grab
- Silicon pastry brush
- Large saucepan
- Blender
- Large leaf-shaped cookie cutter
- Baking sheet
- Ladle
Directions
- Cut off the tops of the pumpkins; set aside. Remove seeds and stringy flesh from pumpkins; discard. If needed, cut a thin layer from the bottoms of the pumpkins so they will sit flat.
- If desired, brush cut surfaces of pumpkin with lemon juice to prevent browning.
- Combine canned pumpkin, cream of potato soup, chicken broth, half-and-half and spices in a large saucepan over medium heat. Bring to a boil.
- Reduce heat to medium-low; simmer, stirring occasionally, for 15 minutes.
- Carefully puree soup in a blender. Transfer back to saucepan.
- For garnish, unfold puff pastry on lightly floured surface. Using a large leaf-shaped cookie cutter, cut 5 leaves from the puff pastry. Place on an ungreased cookie sheet. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Cool on a wire rack.
- Ladle soup into pumpkins. Top with leaf-shaped puff pastry. Serve immediately.
Nutrition facts
Servings
160 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 20mg
- Sodium: 790mg
- Total Carbohydrates: 16g
- Protein: 4g
Daily Values
0%
Vitamin A 260%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Fall 2007.