Soup, Chili & Stew
Hearty Pumpkin-Potato Soup in Pumpkin Bowls
Hollowed out sugar pumpkins become the bowl and puff pastry makes quick work as a lid—it's really simple.
Servings and Ingredients
|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
- Large leaf-shaped cookie cutter
- Baking sheet
- 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.
160 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 20mg
- Sodium: 790mg
- Total Carbohydrates: 16g
- Protein: 4g
Vitamin A 260%
Vitamin C 0%
Hy-Vee Seasons Fall 2007.