Food Network: Miniature Pumpkin Soup in the Shell

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Miniature Pumpkin Soup in the Shell
Recipe courtesy of Gourmet Magazine

Ingredients
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

Directions
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.