Monster Chicken Pumpkin Soup

Now THAT is a Halloween dinner! 

Cooked INSIDE a pumpkin! 🎃

This might be the craziest autumn recipe you’ll ever make. 

Inspired by a mid-18th-century cookbook, this soup requires no pot, no added water, and just one giant pumpkin!

The best part? As everything slowly cooks, the pumpkin, chicken and vegetables release their natural juices, creating the most incredibly rich, fragrant and comforting broth. 

INGREDIENTS:

* 1 large pumpkin (big enough to fit a whole chicken!)
* 1 whole chicken
* Cabbage
* Carrots
* Mushrooms
* Onions
* Garlic cloves
* Fresh rosemary
* Fresh sage
* Fresh thyme
* Bay leaves
* 1 chicken stock cube
* Salt & black pepper
* Olive oil

👩🍳 METHOD:

1️⃣ Prepare the pumpkin: Cut the top off your pumpkin to create a lid. Scoop out the seeds and stringy insides, leaving the flesh intact.

2️⃣ Fill it up: Add the chopped cabbage, carrots, mushrooms, onions and garlic. Nestle the whole chicken inside and add the fresh herbs, bay leaves, crumbled stock cube, salt and pepper.

3️⃣ Seal & roast: Place the pumpkin lid back on, rub the outside with olive oil and carefully transfer to the oven.

4️⃣ Slow cook: Roast for approximately 4 hours, until the chicken is completely cooked through (74°C/165°F in the thickest part) and the vegetables are beautifully tender. Cooking time will depend on the size of your pumpkin and chicken.

5️⃣ The magic happens: No water needed! As everything cooks, the chicken, vegetables and pumpkin release their juices, creating a gorgeous natural broth.

6️⃣ Serve: Carefully remove the chicken, discard the bones and shred the meat back into the soup. Ladle into bowls with some of the soft pumpkin flesh and enjoy!

perfect recipe for Halloween! 🕯️