Peter Pumpkin Eater's Stuffed Pumpkin Soup Recipe

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Peter Pumpkin Eater's Stuffed Pumpkin Soup
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Ingredients:

Directions:

  1. Cut a fairly wide lid in the top of the pumpkin.
  2. Scoop out the seeds and fibers but save the seeds to roast later.
  3. Brush a little cooking oil inside on the pumpkin flesh.
  4. Set it on an oven-proof serving dish.
  5. Lay alternate layers of croutons and grated cheese inside the pumpkin.
  6. Sprinkle the final layer with salt and pepper and fill with chicken stock, not quite to the top.
  7. Close the 'tureen' with the pumpkin lid as tightly as possible.
  8. Place in a 375 degree oven and cook for 1 hour, or until the pulp is tender when tested with a fork.
  9. Just before serving, stir in the table cream.
  10. Serve the soup with scoops of cooked pumpkin.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 262.77 Kcal (1100 kJ)
Calories from fat 80.99 Kcal
% Daily Value*
Total Fat 9g 14%
Cholesterol 29.03mg 10%
Sodium 478.63mg 20%
Potassium 1332.18mg 28%
Total Carbs 34.85g 12%
Sugars 14.6g 58%
Dietary Fiber 3.1g 12%
Protein 15.71g 31%
Vitamin C 26.6mg 44%
Iron 3.1mg 17%
Calcium 199mg 20%
Amount Per 100 g
Calories 43.14 Kcal (181 kJ)
Calories from fat 13.3 Kcal
% Daily Value*
Total Fat 1.48g 14%
Cholesterol 4.77mg 10%
Sodium 78.58mg 20%
Potassium 218.71mg 28%
Total Carbs 5.72g 12%
Sugars 2.4g 58%
Dietary Fiber 0.51g 12%
Protein 2.58g 31%
Vitamin C 4.4mg 44%
Iron 0.5mg 17%
Calcium 32.7mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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