Halloween soup in a pumpkin
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Pumpkin; (6-7lb) |
| 2½ | cup | Bread crumbs, fresh dried |
| 2 | cups | Onions; chopped |
| ½ | cup | Butter |
| 1½ | cup | Cheese, mozzarella or swiss; grated |
| 2 | quarts | Chicken stock |
| Salt & pepper | ||
| ½ | teaspoon | Sage; (or more) |
| 1 | cup | Cream, heavy; OR |
| 1 | cup | Half and Half |
| Parsley; chopped | ||
Directions
Crush bread crumbs. Saute onions in butter until soft but not browned. Stir crumbs into the hot onion mixture and cook slowly for 3 minutes. Cut a top off pumpkin, scoop out seeds, rub inside with soft butter. Turn the crumb mix into the pumpkin. Stir in grated mozzarella or swiss cheese and fill to within 2 inches of top with hot chicken stock (about 2 qt). Season with salt, pepper and sage.
Bake on a pizza pan in preheated 400 degree oven for about 1½ hours or until pumpkin flesh can be flaked off with large cooking fork. Do not overcook as pumpkin will collapse. Keep warm until ready to serve. Just before serving, gently stir in hot cream or half and half, and a handful of chopped fresh parsley. Check seasoning, correct. Ladle soup into hot bowls, scraping off some of the pumpkin flesh as you do. Get some of the flesh into each bowl as you serve.
Serves 8-10. Submitted By JEANNE GEAKE On 10-17-94