This week I'm attempting an new dish. I'm cleaning out a field pumpkin. Into that will be added, crispy crumbled bacon, chicken stock, plain croutons, chopped kale, slivered onions, and feta cheese. The pumpkin will then be set in a roasting pan and put in the oven at 350 for a couple of hours. The ladle will then be put in the pumpkin for folks to serve themselves out the top. Whaddya ya'll think?
I have never done this, but I have baked squash in the oven and it does lose its shape once it gets soft enough from the heating. Do your instructions call to do it this way or does it call for you to put the soup in the pumpkin after the soup is finished?
I don't have any instructions or a recipe for this. Just something that came to mind. I've never baked a pumpkin before either.
I have seen this done for entertainment ideas, but I think the pumpkins were raw when they put the soup in them. Cook all your ingredients together first or roast one pumpkin, scoop it out and add all the ingredients together and then put it all into the raw one. just make sure you scrub your raw pumpkin well so there isn't any bacterial contamination on it going into your cooked soup. But personally, I think you will be disappointed with the flavor of a field pumpkin and would recommend you try a real eating squash for the soup base such as a hubbard, butternut, dumpling, acorn or such and use the field pumpkin for the presentation of it.
Try your idea, but make sure the roasting pan has high sides in case that pumpkin collapses the same way the Wicked Witch melted.
