Sausage & Risotto Soup Baked in a Pumpkin

Marshall Wright

Marshall Wright

There’s something about a pumpkin that makes me go all silly. At first sighting each year, I squeal with delight as loudly as the children do. I’m not sure if it’s because pumpkins are harbingers of fall, cozy nights, and cooler weather, or if it’s out of sheer delight at their rustic, lumpy innocence. I never tire of pumpkin recipes either–pie, cake, muffins, curry, laksa, salad . . . and this invention, which was born out of a chilly night and some leftover risotto!


for 1-2 servings

1 small pumpkin

olive oil

salt & pepper

1-2 cups cooked risotto (just about any flavor works)

4-6 smoked or sundried tomatoes

1/4-1/2 cup cooked meat (sausage or chicken is best)

2 cups chicken stock

4 Tbs. cream

Preheat oven to 350. Cut top off pumpkin and reserve. Scoop out seeds and filaments, leaving flesh in place. Rinse seeds and toast if desired, or discard. Rub pumpkin inside and out with olive oil, salt and pepper. Soak dried tomatoes in warm water until softened and dice. Add to pumpkin cavity along with remaining ingredients, and check for seasoning. Replace pumpkin lid, place in small casserole dish and bake uncovered until cooked. To serve, place in a large bowl, and ladle out soup, along with scoops of cooked pumpkin.

Posted in Main Dishes, Soups


About RecipesFHD

Our mission is to build a strong local food community by connecting our members to the farmers, ranchers and artisans who produce their food. Farmhouse Delivery partners with local farmers and ranchers to deliver the highest-quality, sustainably produced food to directly to your door. We believe that the road to a thriving, healthy local food system is paved with inspiring recipes, the freshest, tastiest food, a return to the family table and a commitment to our local community. We are passionate supporters of the local food movement, and want to make it convenient, affordable, and exciting for people to eat healthy, fresh, seasonal, local food.

Leave a Reply