posted by Cissy 09-07-100 6:13 PM
Soup in a Pumpkin
6 to 8 sugar pumpkins
4 Tbl. melted butter
Salt and pepper to taste
1 cup minced onion or leeks (white part)
1/2 cup minced carrots
1/2 cup minced celery
4 cups beef broth
1 cup peeled, seeded and chopped tomatoes (canned work fine)
1/4 cup uncooked long grain rice
1 bay leaf, crumbled or cut into 6 or 8 pieces (depending on number of pumpkins used)
1 cup sour cream (optional)
3 Tbl. chives (optional)
Preheat oven to 400 degrees F.
Cut lids from pumpkins, leaving stems as handles. Remove seeds.
Melt 2 Tbs. butter and brush on interiors of pumpkins and sprinkle insides with salt and pepper. Replace lid and bake in preheated 400 oven for 10 minutes.
Meanwhile, saute minced vegetables in 2 Tbl. butter until wilted, 5 to 10 minutes. Add broth and heat to boiling. Add tomatoes, taste and add salt and pepper as needed. Divide rice among pumpkins, add boiling broth and vegetable broth and vegetable mixture and top with bay leaf. Cover and bake for 30 minutes, or until pumpkins are tender but not soft (test by removing lid from one pumpkin and using sharp paring knife to test doneness of pumpkin flesh).
Serve each pumpkin in its own bowl, garnished with sour cream and chives, if desired.
note: Use your spoon to scrape out a chunk of pumpkin flesh with each mouthful of broth/vegetable mixture from the pumpkin.