Miniature Pumpkin Soup In The Shell

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Title: Miniature Pumpkin Soup In The Shell
Categories: New, Text, Import
Yield: 1 servings


8 mini pumpkins (each about
: the
: size of a large tomato)
1/2 c thinly sliced onion
1 1/2 TB unsalted butter
1/2 TB minced fresh sage
: or 1 teaspoon dried
3 c chicken stock
1/4 c freshly grated Parmesan
: Chopped fresh parsley for
: garnish

Cut the top 1/4 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 1/2
cup of soup into each of 4 heated soup bowls and put
one of the hollowed-out 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

Recipe By : COOKING LIVE SHOW #CL8744

From: Grace Wagner <wgmm@main.Citynet.Ndate: Mon, 28
Oct 1996 08:58:23 -0500

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