Main Course Veal Soup in a Pumpkin


  • 450 g (1 lb) Quebec Veal cubes
  • 4 small pumpkins
  • 1 small onion, diced
  • 1.5 litre (6 cups) water and prepared concentrated veal stock or chicken broth
  • 750 ml (3 cups) vegetables of your choice (carrots, celery, peppers, etc.) cut into 1/2 in (1 cm) pieces
  • Butter, as needed
  • Salt and pepper to taste


  1. Preheat oven to 120°C (250°F) or 150°C (300°F).
  2. Cut the tops off the pumpkins and scoop out the inside of the pumpkins.
  3. Melt the butter in a skillet over high heat and brown the veal cubes and the onion.
  4. With the veal cubes still in the pan, deglaze the skillet with the veal stock.
  5. Bring just to boiling, scraping the bottom of the pan to remove browned bits.
  6. Add the vegetables and simmer for 10 minutes.
  7. Put the pumpkins in a drip pan and fill with the main course soup.
  8. Put the lids on the pumpkins, place in the oven and cook for desired time, either 4 hours at 120°C (250°F) or 2 hours 30 minutes at 150°C (300°F).


Note: the inside (flesh) of the shell (pumpkin), which will cook with the broth, is excellent to eat.f