French Onion Soup baked in a Pumpkin

French Onion Soup Baked in a Pumpkin #frenchonion #soup #recipes #pumpkin

A Classic French Onion Soup with a twist and baked in a pumpkin, then topped with toasted bread and melted cheese!

Today is the monthly Recipe Roundup I do with a much of my blog friends and this month the topic is Pumpkin Recipes. Now, don’t get me wrong I love pumpkin as much as the next person. But I have noticed that alot of the recipes are sweet treats not savory and satistifying. So when I found out the post was on pumpkin I was determined to make a savory dish.

While we were in Mexico, Mike and I went to this amazing French restaurant at the all inclusive place we were staying at. All of the food was absolutely divine. But one of my favorite dishes there was this French Onion Soup they made. It came out of the oven piping hot, cheese perfectly broiled and crusted on the bowl, rich beef broth, and sweet caramelized onions. {okay, and mouth is watering just thinking about this again}

This French Onion Soup recipe was actually given to me by my mom, who is in Le Cordon Bleu school, so you know it has to be good. I decided to throw a little spin on it and put it in a pumpkin and bake it, hoping that some of the pumpkininess would soak into the soup. As delicious as the soup was, I couldn’t really taste the pumpkin. But hey, at least it looks cool and you can say you baked the soup in a pumpkin. I mean who can say that!

To get started, carve top and clean out 1 medium size pumpkin. Place pumpkin on a baking sheet. Keep the pumpkin top to use as a lid in the oven.

French Onion Soup Baked in a Pumpkin 7

Next, slice 4 large sweet onions and mince 2 cloves of garlic. Heat a large dutch oven or stock pot to medium heat. Melt 2 tablespoons of butter in pot.

French Onion Soup Baked in a Pumpkin 6

Add onions to the pot and lightly season with salt. Stir onions occasionally. Once onions are translucent {about 10-15 minutes} add 2 minced garlic cloves and 1 sprig of fresh thyme.

French Onion Soup Baked in a Pumpkin 4

Turn the heat up to medium high and gently start to caramelize the onions. {about 25-30minutes} Continue to stir occasionally so as not to burn the onions. Once the onions start to have some color {a light brown tint} add 2 Tablespoons of sherry cooking wine to deglaze the pan. {aka get all the good stuff off the pan} Below is a picture of what the onions should look like along with way.

French Onion Soup Baked in a Pumpkin 1

Continue to cook and stir the onions until the alcohol in the wine is gone and liquid is evaporated. {about 10 minutes} Next add 3 cups of low sodium beef broth and 2 cups of chicken broth.  Season with salt and pepper to taste.

French Onion Soup Baked in a Pumpkin 5

Pour soup in cleaned out pumpkin. Put pumpkin cover on top of pumpkin and put in oven at 350º for 1 hour. Remove from oven and let sit for 5 minutes. Scoop soup into bowls. Top each soup bowl with toasted baguette slices and cheese {gruyere, havarati, swiss}. Place soup bowls under broiler until cheese is melted, about 2-3 minutes. Serve.

French Onion Soup Baked in a Pumpkin #souprecipes #frenchonion #pumpkin

{Recipe slightly adapted from Le Cordon Bleu}

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French Onion Soup Baked in a Pumpkin #frenchonion #soup #recipes #pumpkin

French Onion Soup baked in a Pumpkin

  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 mins
  • Yield: 6-8
  • Category: Soups, Holiday

Ingredients

  • 1 medium size pumpkin, cleaned out
  • 4 large sweet onions, sliced
  • 2 cloves of garlic, minced
  • 1 sprig of thyme
  • salt & pepper
  • 2 tablespoons of sherry cooking wine
  • 3 cups of beef broth
  • 2 cups of chicken broth
  • french bread, sliced and toasted
  • cheese {havarti, gruyere, or swiss}

Instructions

  1. Carve top and clean out 1 medium size pumpkin. Place pumpkin on a baking sheet. Keep the pumpkin top to use as a lid in the oven.
  2. Heat a large dutch oven or stock pot to medium heat.
  3. Melt butter in pot.
  4. Add onions to the pot and lightly season with salt. Stir onions occasionally.
  5. Once onions are translucent {about 10-15 minutes} add minced garlic cloves and sprig of fresh thyme.
  6. Turn the heat up to medium high and gently start to caramelize the onions. {about 25-30minutes}
  7. Continue to stir occasionally so as not to burn the onions. Once the onions start to have some color {a light brown tint} add sherry cooking wine to deglaze the pan. {aka get all the good stuff off the pan}
  8. Continue to cook and stir the onions until the alcohol in the wine is gone and liquid is evaporated {about 10 minutes}
  9. Next add low sodium beef broth and chicken broth. Season with salt and pepper to taste.
  10. Pour soup in cleaned out pumpkin.
  11. Put pumpkin cover on top of pumpkin and put in oven at 350º for 1 hour.
  12. Remove from oven and let sit for 5 minutes.
  13. Scoop soup into bowls.
  14. Top each soup bowl with toasted baguette slices and cheese {gruyere, havarati, swiss}.
  15. Place soup bowls under broiler until cheese is melted, about 2-3 minutes. Serve.

Notes

{Recipe slightly adapted from Le Cordon Bleu}

oct recipe roundup

 

 Kleinworth & Co.,Recipe Round-Up, recipe sharing, monthly recipe sharing blog round-up, blog party

 

Great Harvest Pumpkin Chocolate Chip Bread Copycat Recipe from Let’s Dish

Pumpkin Pie Martini from One Martini at a Time

Slow Cooker Gingered Pumpkin Butter from Kleinworth & Co.

Pumpkin Cheesecake Dip from In the Moment With

Pumpkin Power Balls from Random-osity

French Onion Soup in a Baked Pumpkin from Joyful Healthy Eats

Harry Potter Inspired Drinks from Little by Little

Pumpkin Apple Butter from Mostly-Homemade Mom

Roasted Pumpkin Soup from Nap-Time Creations

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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34 Responses
  1. Krista, oh I LOVE this! What an amazing way to make french onion soup and it looks beyond incredible! Thank you so much for sharing your recipe! Totally pinning, of course (and buffering!) Have a happy Thursday! 🙂

    1. Thanks Cindy! I was so much fun to make, minus the fact of waiting for the onions to caramelize. I am a woman who hates to wait for water to boil so this was torture! 🙂 But so worth the wait. Thanks for pinning and sharing through social media. Happy thursday to you too!

    1. Thanks Gina, was a blast to make and to EAT! hehe. 🙂 Even my little guy liked it, which was a shocker. {what 18 month old likes french onion soup} Thanks for letting me participate!

  2. Hi Krista,
    Just found your Twitter profile and visited your blog. Your first recipe itself has blown me away. I would never have thought of keeping a soup filled pumpkin inside an oven :).

    thanks for sharing!

    1. haha.. thanks so much Pragati! It was so much fun to make and nerve racking. I wasn’t sure if the soup would just leak out the bottom. But alas, it did not and was absolutely amazing! So glad you found me, welcome to JHE! 🙂

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