Recipe - Miniature Pumpkin Soup In The Shell

8 Mini pumpkins (each about
the size of a large tomato)
One half cup Thinly cut or sliced up onion
1 One half tablespoon Unsalted butter
One half tablespoon Minced fresh sage or 1
teaspoon dried
3 cup Chicken stock
One fourth cup Freshly grated Parmesan
Chopped fresh parsley for
garnish

COOKING LIVE SHOW #CL8744

Cut the top One fourth off 4 pumpkins, reserving the lids and discard the seeds.
Cut the remaining pumpkins in half and discard the seeds.

Bake the pumpkins (including the reserved lids), cut side down, on lightly
oiled baking sheets in a preheated 350 degree oven for 40 minutes or until
they are tender. (Remove the lids after about 20 minutes.) When they are
cool enough to handle, scrape all the pulp out of the halved pumpkins.
Scrape most of the pulp out of the remaining pumpkins, leaving just enough
in each so that it retains its shape.

In a skillet cook the onion in the butter over low heat, stirring, until it
is softened. Add the sage and cook for 2 minutes. Add the pumpkin pulp and
chicken stock and simmer for 20 minutes.

Puree the mixture in batches in a blender and transfer it to a saucepan.
Stir in salt and pepper to taste and water to thin the soup if necessary.
Ladle about One half cup of soup into each of 4 heated soup bowls and put one of
the hollowedout reheated pumpkin shells on top. Fill each pumpkin shell
with the soup and garnish with a sprinkling of the Parmesan and some of the
parsley. Top with the reserved lids. Yield: 4 servings

Posted to Digest eatlf.v096.n198

Date: Thu, 24 Oct 1996 14:05:07 0700 (PDT)

From: "Tina D. Bell" tdbell@altair.csustan.edu