Did you catch Thrift Thursdays yesterday?
I showed you how to make a delicious Pumpkin Soup cooked in a pumpkin on a budget of course!
Pumpkin Soup cooked in a Pumpkin for a family of 6 $9.70
($3.23 a pumpkin that serves 2)
· $2.97 Baking Pumpkins (need 3 @ $.99 each at Albertsons)
· $.54 Vegetables (3 potatoes, 3 cloves of garlic & 1 large onion)
· $1.50 Chicken Broth (on sale at Fred Meyer $2/1)
· $1.50 Half & Half (on sale for $1.99 at Albertsons – use 1 ½ cup)
· $3.19 Asiago Cheese (on sale at Albertsons)
*Each Pumpkin will serve 2 people. For a family of 6 I have done 3 pumpkins; the following recipe is for 1 pumpkin.
- · 1 whole baking pumpkin, approximately 4 pounds, rinsed
- · 2 teaspoons vegetable oil
- · 1 tablespoon butter
- · 1/2 small yellow onion, diced
- · 1 teaspoon salt
- · 1 clove garlic, minced
- · 1 potato, peeled & chopped
- · 1 cup chicken broth
- · 1/2 half & half
- · 2oz Asiago cheese
- · Heat the oven to 375 degrees F.
- · Cut out the top of the pumpkin to make a lid by cutting around the stem at an angle.
o Make sure the opening is large enough to work within.
o Remove the seeds and fibers. Reserve the seeds for another use.
o Brush the exterior of the pumpkin and the lid with vegetable oil.
o Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
- · Combine the butter, onion, salt, garlic, potato, chicken broth, and half & half in the hollowed pumpkin. Replace the lid of the pumpkin to cover.
- · Bake at 375 degrees for 1 1/2 hours.
- · Remove the lid; Add the cheese and bake an additional 30 minutes, uncovered.
- · Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture.
- · Puree with an immersion blender to desired consistency, being careful not to hit the sides or bottom of the pumpkin. (Don’t want a leak)!
- · Serve immediately.
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