Recipe courtesy of Sara Moulton
Total:
21 min
Active:
20 min
Yield:
4 servings
Level:
None

Ingredients

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.

IDEAS YOU'LL LOVE

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Kale Soup

Recipe courtesy of Trisha Yearwood

Stuffed Shells

Recipe courtesy of Ree Drummond

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Spicy Fajita Soup

Recipe courtesy of Sandra Lee

Cauliflower Soup

Recipe courtesy of Robert Irvine

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chicken Noodle Soup

Recipe courtesy of Michele Urvater

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking