Gluten-Free Pumpkin Soup Tureen

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  • 1 (3-pound) pumpkin
  • 1 tablespoon butter, softened
  • 1/4 cup finely chopped onion
  • 1 teaspoon grated fresh horseradish
  • 1 teaspoon Dijon mustard
  • 1/2 cup grated Swiss cheese
  • 3 slices gluten-free bread, cubed
  • 1 can evaporated milk or 1 3/4 cups soy milk
  • 1 teaspoon caraway seeds (optional)
  • Salt and freshly ground black pepper
  • Pinch each of cayenne and nutmeg


Preheat oven to 350°F.
Cut off top of pumpkin and scoop out the seeds and strings, scraping well. Set pumpkin top aside. Place pumpkin in a 9X5-inch round cake pan. Rub butter inside pumpkin. Place remaining ingredients in pumpkin; stir to combine. Season to taste with salt and pepper.  Cover top of pumpkin loosely with foil, then replace top (foil keeps top from falling into pumpkin during baking.)  Bake 2 hours.

To serve, first carefully scrape some of baked pumpkin into soup and stir, keeping pumpkin shell intact, then ladle right from the pumpkin!


Recipe from Central Market Mill Creek - Culinary Resource Center
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