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Long Island Cheese Pumpkin Soup

Contributed by Leah and Amy


1 Long Island Cheese Pumpkin
Fennel Seeds
Smoked Paprika
Drizzle of Olive Oil
One bunch of Leeks, cleaned and chopped
2 Cloves Garlic, crushed
One can Garbanzo Beans

1 Quart stock


Cut the top off the pumpkin
Scoop out seeds
Sprinkle with salt, pepper, crushed fennel seeds, smoked paprika and a little olive oil
Replace top and bake at 350
Saute leeks (or onions) until tender, add garlic and garbanzo beans
Cook pumpkin in the oven at about 350 for about 30 minutes then add leeks, garlic and beans and stock and continue cooking until pumpkin is just tender.
Serve soup right from the pumpkin (don’t forget to the scoop the flesh from the sides) and top with a your favorite shredded cheese.

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