Pumpkin Stuffed with French Onion Soup

You can vary this recipe infinitely. Add more broth to make it soupier. Vary the cheese. Make this in individual pumpkins or a larger one to share.
November 04, 2016

Ingredients

  • 1 2-3 pound pumpkin
  • 3 onions, slivered
  • 2 tablespoons oil or butter
  • 4 cups french bread or baguette, cubed and toasted
  • 2 cups shredded Gruyere cheese
  • 2 cups chicken stock
  • salt and pepper

Preparation

1. Preheat oven to 375F. Cut top off pumpkin. Remove seeds and strings. 

2. Heat butter in large skillet. Add onions, and saute 15-25 minutes or until browned and caramelized. While onions are cooking, bake pumpkin 10-15 minutes. Remove from oven. Place bread cubes in bottom of pumpkin, top with cheese, onions and 1-2 cups broth. Repeat layering, ending with cheese. Bake 30-45 minutes. Serve soup with pumpkin scraped from side. 

Ingredients

  • 1 2-3 pound pumpkin
  • 3 onions, slivered
  • 2 tablespoons oil or butter
  • 4 cups french bread or baguette, cubed and toasted
  • 2 cups shredded Gruyere cheese
  • 2 cups chicken stock
  • salt and pepper
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