This dinner in a pumpkin is a baked pumpkin filled with creamy sausage and potato soup! A fun, delicious, and nutritious dinner to welcome Fall with.
My all-time favorite family on social media is Ballerina Farm. Recently, I noticed that she does an annual dinner called dinner in a pumpkin. When I saw her do that, I knew I had to try it out myself!
I had never seen something like dinner in a pumpkin before but after I did a little more research on it, I realized it just made sense! A baked pumpkin filled with any dinner you want, and what better than soup!
Now, by our easy quiche recipe, you know that I love to make recipes that clear out our fridge. Especially at the end of the week/start of a new one.
I had ground sausage sitting in the fridge, half a bag of potatoes, and some milk that needed to be put to use. When you combine all that, plus a little more, sausage potato soup comes together!
Yes, this recipe is a little time consuming but, in my opinion, so worth it! I believe it is important to have fun in the kitchen and that’s exactly what this recipe brought.
Ingredients
Medium sized pumpkin
Butter
Sausage
Potatoes
Milk
Carrots
Onion
Celery
Garlic
Olive oil
Kale
Dried basil
Dried oregano
Tools you will need
Cookie Sheet
Carving knife
Dutch oven/soup pot
Cutting board
How to make dinner in a pumpkin step-by-step
To start, preheat your oven to 400 degrees F. While oven in preheating, carve the top off of your pumpkin and clean out the insides.
Next, take the butter and rub it all over the inside and top of the pumpkin. Place the gutted and buttered pumpkin into the preheated oven. Bake for 1 hour or until the inside of the pumpkin is tender.
While the pumpkin is baking, it’s time to make the soup that goes inside the pumpkin. Start that process by prepping all the veggies for the soup. Dice the carrots, celery, onion, and potatoes.
Heat your dutch oven/soup pot on medium heat and add olive oil. Add all of the prepped veggies into the pot and saute. Add garlic on top of that.
Once garlic is aromatic, add in your sausage. Cook until no longer pink.
Once the sausage is fully cooked, add in the chicken broth. Bring to a boil then turn down to simmer for 5 minutes.
While the broth is boiling, create the thickener. Add the tablespoon of cornstarch to the cup of milk.
Slowly add the thickener mixture to the simmering broth while stirring. Add in the dried oregano and basil as well. Along with salt and pepper to taste. Bring that to a boil then turn down to a 5-minute simmer as well.
Next, add in about 2 cups of kale and let it wilt down slightly.
Lastly, scoop the soup into the baked and softened pumpkin. Dish into a bowl with bits of the pumpkin in the soup. Enjoy!
Let us know if you make this recipe! We would love to hear how it turned out for you!
Dinner In A Pumpkin
This dinner in a pumpkin is a baked pumpkin filled with creamy sausage and potato soup with lots of fresh veggies!
Ingredients
- 1 medium sized pumpkin
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 3 medium sized russet potatoes, diced
- 2 carrots, diced
- 1/2 yellow onion, diced
- 3 stalks celery, diced
- 2 garlic cloves, minced
- 1/2 lb. ground sausage
- 6 cups chicken broth
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 cup milk *see notes
- 1 Tbsp. cornstarch
- 2 cups chopped kale
Instructions
1. Preheat your oven to 400 degrees F. While oven is preheating, carve the top off of your pumpkin and clean out the insides.
2. Take the butter and rub it all over the inside and top of the pumpkin. Place the gutted and buttered pumpkin into the preheated oven. Bake for 1 hour or until the inside of the pumpkin is tender.
3. While the pumpkin is baking, it's time to make the soup that goes inside the pumpkin. Start that process by prepping all the veggies for the soup. Dice the carrots, celery, onion, and potatoes.
4. Heat your dutch oven/soup pot on medium heat and add olive oil. Add all of the prepped veggies into the pot and sauté. Add garlic on top of that.
5. Once garlic is aromatic, add in your sausage. Cook until no longer pink.
6. Once the sausage is fully cooked, add in the chicken broth. Bring to a boil then turn down to simmer for 5 minutes.
7. While the broth is boiling, create the thickener. Add the tablespoon of cornstarch to the cup of milk.
8. Slowly add the thickener mixture to the simmering broth while stirring. Add in the dried oregano and basil as well. Along with salt and pepper to taste. Bring that to a boil then turn down to a 5-minute simmer as well.
9. Next, add in about 2 cups of kale and let it wilt down slightly.
10. Scoop the soup into the baked and softened pumpkin. Dish into a bowl with bits of the pumpkin in the soup. Enjoy!
Notes
1. A cup of heavy cream may also be used in place of the milk and cornstarch combination.
[…] Brick House On Green, got creative this week and brought fall to the kitchen! She made a delicious Dinner In A Pumpkin! Isn’t that cool? That just goes to show there’s no shortage of ways to enjoy the fall […]