What whispers autumn better than fresh apples from an orchard and pumpkins from the field? Hoodies. Definitely hoodies and hugs, like sharing a hug while in a hoodie. Go try it.
Okay but really, the apples and pumpkins are where it’s at. I picked up my first pumpkin today from Trader Joe’s and will get future ones from a local farm but I’ve been craving pumpkins for over a week now. They seemed to be everywhere on Prince Edward Island but we didn’t get the chance to purchase any. So I was excited to think up a way to use this for dinner last night. I also bought a can of lentil vegetable soup and at the time I didn’t have any ‘together’ plans for the pumpkin and can of soup but as the day wore on I thought why not bake the pumpkin and then add some soup to each half to serve. Sounds good to me, so here we are testing it out.
Soup in pumpkin!
This cute little guy was a bit over 3 pounds and was very easy to cut in half. It fit nicely in my 9×13 glass pan. It ended up providing the perfect sized meal for the two of us.
It was an excellent warm autumn meal that didn’t take any prep work. A simple cut and throw in the oven kind of a meal. Easy.
Easy Soup in Pumpkin Dinner
- 3ish lb pumpkin, cut in half and remove seeds
- can of favorite soup or 2 servings of homemade soup
- about 1/4-1/2 cup water
- Preheat oven to 350F
- Find a pan that will fit both halves of the pumpkin and fill it with water.
- Pierce the skin of the pumpkin a few times with a fork and place both halves flat side down in the water. Cover with tinfoil and bake 40-50 minutes.
- Remove from oven and carefully drain water and flip pumpkins over so they are like bowls. Add soup to pumpkin halves, about 1/2 can to each side and bake for another 10 minutes, uncovered.
Sprinkle each half with a smidge of sea salt before baking. I like to think it helps the pumpkin sweat and bake better. Who knows? 😉
Keep the seeds around to make a nice salty crunchy snack for later.
We did 🙂