CH Runners
Not Running => Food => Topic started by: Cool Foot Luke on November 19, 2012, 07:40:13 PM
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...pumpkin soup served in a pumpkin, and serve it to my co-workers at our Thanksgiving potluck tomorrow. Anyone have any advice for me? Definitely not going the individual pumpkin route, because that would involve way too much work. I'm a little bit concerned that my pumpkin won't be able to support the weight of the soup and will collapse into a sad orange mess.
This is one possible recipe:
http://www.dinnerwithjulia.com/2009/10/julia-childs-pumpkin-soup-in-pumpkin.html (http://www.dinnerwithjulia.com/2009/10/julia-childs-pumpkin-soup-in-pumpkin.html)
though I'm not quite sure how the cubes of bread would work inside a soup...would the result be very thick and stew-like?
There's also this recipe:
http://www.bellaonline.com/articles/art5460.asp (http://www.bellaonline.com/articles/art5460.asp)
but it sounds like the pumpkin is just a shell to hold the soup and not an integral part of the soup itself.
Any other thoughts?
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Here's another one from Pioneer Woman: Pumpkin soup (http://thepioneerwoman.com/cooking/2011/11/pumpkin-soup/)
(http://static.thepioneerwoman.com/cooking/files/2011/11/punkin.jpg)
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If you are afraid of the integrity of the pumpkin, how about putting a big pot inside the pumpkin to hold the soup?
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If you are afraid of the integrity of the pumpkin, how about putting a big pot inside the pumpkin to hold the soup?
Because I'd like for the pumpkin to be part of the soup, i.e. scaping the sides a little bit to get pumpkin flesh.
But, this all turned out to be moot, because my beloved grocery store only had 4-pound pumpkins, rather than the larger ones I'd need to feed a crowd. And no, I'm not doing individual pumpkin bowls, not for co-workers!
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This is a very risky potluck dish. You made the right choice.
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This is a very risky potluck dish. You made the right choice.
Risky? :roll:
I guess I'm pretty fearless...I fed these folks beet cookies on Valentine's Day.
I ended up just making the soup in a pot. So I suppose I could have placed the pot inside an inedible pumpkin (though the grocery store didn't have those, either). It tasted pretty good this morning.
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I mean because of pumpkin integrity. It would never stand up to transport I bet. I went to a thanksgiving dinner party once where a giant pumpkin containing soup exploded :D
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I made the second soup, served in a pot. It was a hit.
I changed the recipe a bit - added an apple and an extra can of pumpkin (to compensate for not being served in a pumpkin), and used one 32 oz container of veggie stock instead of three 14 oz cans. Used fat-free evaporated milk, skipped the extra butter towards the end (and I could have probably cut the amount of initial saute butter more), doubled all spices and added basil.
I made it this morning and kept it warm in a 200 degree oven until serving. Drizzled a bit of creme fraiche and scattered a few pumpkin seeds on top.
The end product was a thick soup that had a very creamy texture, despite being relatively low in fat:
Calories 134.1
Total Fat 4.7 g
Saturated Fat 2.9 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.2 g
Cholesterol 13.1 mg
Sodium 431.9 mg
Potassium 424.5 mg
Total Carbohydrate 19.0 g
Dietary Fiber 3.7 g
Sugars 10.0 g
Protein 5.4 g
Vitamin A 263.9 %
Vitamin B-12 2.2 %
Vitamin B-6 6.7 %
Vitamin C 13.7 %
Vitamin D 9.2 %
Vitamin E 5.4 %
Calcium 18.0 %
Copper 6.5 %
Folate 6.2 %
Iron 8.6 %
Magnesium 9.3 %
Manganese 9.9 %
Niacin 2.4 %
Pantothenic Acid 7.3 %
Phosphorus 14.2 %
Riboflavin 11.7 %
Selenium 3.2 %
Thiamin 4.3 %
Zinc 4.5 %
Used this recipe calculator: http://recipes.sparkpeople.com/recipe-calculator.asp (http://recipes.sparkpeople.com/recipe-calculator.asp). Practically health food, especially since the source of the sugar is onions, apples, and pumpkin...