posted by Cissy 07-24-98 10:11 AM
Pumpkin soup in Pumpkin Bowls (pumpkin = squash)
per serving:
1 small "sugar pumpkin" (a little bigger than a softball)
1/2 small onion, chopped
1/4 cup chopped celery
1 Tbsp. margarine
1/4 cup cooked rice
canned chicken or beef stock
splash of Balsamic vinegar
Parmesan cheese
Cut off top of pumpkin and remove all seeds from bottom of "lid" and inside of pumpkin.
Preheat oven to 375 degrees F.
Saute onion and celery in margarine until translucent.
Add rice and put mixture into pumpkin.
Add stock to pumpkin, to about 1/2" from top of pumpkin. Add vinegar. Put lid back on pumpkin and bake at 375 for about an hour, or until pumpkin flesh is easily pierced with the tip of a knife.
Serve in large bowls.
To enjoy: scrape a bit of pumpkin flesh with each spoonful of soup.
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