posted by Cissy 07-24-98 10:11 AM
Pumpkin soup in Pumpkin Bowls (pumpkin = squash)
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
Preheat oven to 375 degrees F.
Cut off top of pumpkin and remove all seeds from bottom of "lid" and inside of pumpkin.
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.
PS: An excellent source for squash recipes (both winter and summer AND pumpkin recipes) is the Victory Garden
Cookbook by Marian Morash.