The whole team at WineWeaver love to entertain and there’s no better occasion for easy entertaining, with an added ‘wow’ factor, than Halloween. So, why not try out this delicious soup recipe at your next dinner party – unusual in that it is designed to be served to guest from a baked pumpkin!
Alternatively, treat your unsuspecting house party guests to the Horror Blood Punch Halloween cocktail recipe , complete with floating ‘eyeballs’!
RECIPE FOR SOUP SERVED IN A PUMPKIN:
- 2 cup fresh breadcrumbs
- 2 cup chopped onion
- 4 oz butter
- A 5-6 lb pumpkin
- 1 cup Swiss cheese, coarsely grated (such as Emmental)
- ½ cup dry white wine
- 1 ½ qt chicken stock
- ½ tsp dried sage, or 2 tsp fresh chopped sage
- 1 cup double cream
- Handful of chopped parsley
1. Preheat the oven to 180 degrees C then spread out the breadcrumbs onto a baking tray. Place the crumbs into the oven for about 10mins to lightly toast.
2. Place the chopped onion in a pan and cook in butter over a medium heat.
3. Once the onions are tender, but not browned, stir in the breadcrumbs and cook for a further 3 minutes.
4. In a separate pan, heat the chicken stock until simmering.
5. Turn up the oven temperature to 200 degrees C.
6. In the top of the pumpkin, cut a neat hole and scrape out the insides, making sure not to scoop into the walls on the pumpkin.
7. Then, rub the inner walls of the pumpkin with butter before adding the breadcrumb mixture to the hollow of the pumpkin.
8. Also add in the Swiss cheese and white wine and stir.
9. Pour in the hot chicken stock, seasoned with a little salt, pepper and sage, in the pumpkin and fill to within 2 inches from the top.
10. Place the filled pumpkin onto a baking dish and bake for 1 ½ hours, until the pumpkin has softened.
11. Before serving, gently stir in the double cream and a handful of chopped parsley.
12. Take the pumpkin to the table to serve by ladling the soup into hot bowls or mugs and scraping off a little roasted pumpkin flesh from the inside of the pumpkin as you go.
Ghoulish Tip: For added Halloween effect, you could always try adding a little orzo pasta to your soup to make the contents look maggoty delicious!