Forktionary

Autumn Fall Glory Soup Recipe

This stunning Autumn Fall Glory Pumpkin Pasta Bake elevates the humble pumpkin to a show-stopping main course! We're using a whole pumpkin as both a cooking vessel and a serving dish – the ultimate autumnal centerpiece. Creamy pasta filling perfectly complements the sweet pumpkin, creating a hearty and flavorful dish that's perfect for a cozy fall evening. Prepare to be amazed!

Prep Time 30 mins
Cook Time 90 mins
Calories 321.2 kcal
Protein 18g
Rating 4.0 (1 Reviews)
Autumn Fall Glory Soup 83

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Autumn Fall Glory Soup

  • 1 medium-sized pumpkin (approximately 1.5kg)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 medium courgette (zucchini), diced
  • 8oz (225g) sliced mushrooms
  • 1 (14.5 oz) can diced tomatoes (undrained)
  • 8oz (225g) pasta shells (small shells recommended)
  • 4 cups (950ml) vegetable stock
  • 4oz (115g) fromage frais
  • 2 tablespoons fresh basil, chopped (plus extra for garnish)
  • Salt and freshly ground pepper, generously

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How to Make Autumn Fall Glory Soup

  1. Preheat oven to 180°C (350°F).
  2. Cut the top off a medium-sized pumpkin (approximately 1.5kg) with a large sharp knife. Scoop out and discard the seeds and stringy bits.
  3. Using a small sharp knife and a tablespoon, carefully remove as much pumpkin flesh as possible from the shell, leaving about ½ inch thickness. Chop the removed flesh into 1-inch chunks.
  4. Place the pumpkin shell (with its lid on) on a baking sheet. Bake for 45-60 minutes, or until the shell is slightly softened.
  5. While the pumpkin bakes, prepare the filling. Heat 2 tablespoons of olive oil in a large pan over medium heat.
  6. Add 1 medium chopped onion and 2 cloves minced garlic. Sauté for about 5 minutes, until softened.
  7. Add 1 medium courgette (zucchini), diced, and 8oz (225g) sliced mushrooms. Cook for 3 minutes.
  8. Stir in 1 (14.5 oz) can of diced tomatoes (undrained), 8oz (225g) pasta shells (small shells recommended), and 4 cups (950ml) vegetable or chicken stock.
  9. Season generously with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes, or until the pasta is cooked through.
  10. Stir in 4oz (115g) fromage frais (or crème fraîche) and 2 tablespoons chopped fresh basil.
  11. Carefully spoon the pasta mixture into the baked pumpkin shell. Garnish with extra basil, if desired. Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

45g

Fat

8g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Mushroom Recipes Italian Mediterranean Vegetarian Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Main Dish Soups Stews Pasta Vegetables Easy Fall Dietary Seasonal Pasta Rice And Grains Pasta Shells 4 Hours Or Less