in Soup Recipes

Oven-baked pumpkin soup

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Ingredients for 2 servings:

  • 2 pumpkin(s) (Hokkaido, approx. 1500 – 2000 g)
  • 600 g processed cheese
  • 2 cups of cream
  • 300 g minced meat
  • 1 pinch(s) paprika powder
  • 1 pinch(s) pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

delicious pumpkin soup straight from the pumpkin, from the oven

Cut open the tops of the pumpkins and remove the seeds. Brown the meat in a pan, add the cream and cream cheese, and season with black pepper and paprika, if desired. Then add the ingredients to the pumpkins, cover, and place in the oven at 180°C (convection oven) for about 40 minutes. Check the soup frequently. Of course, you can also make the soup without the minced meat, making it vegetarian.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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