Miniature Pumpkin Soup in the Shell
- 8 mini pumpkins (each about the size of a large tomato)
- 1/2 cup thinly sliced onion
- 1 1/2 tablespoons unsalted butter
- 1/2 tablespoon minced fresh sage or 1 teaspoon dried
- 3 cups chicken stock
- 1/4 cup 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.
pumpkins, onion, unsalted butter, fresh sage, chicken stock, freshly grated parmesan, fresh parsley
Taken from www.foodnetwork.com/recipes/miniature-pumpkin-soup-in-the-shell.html (may not work)