Recipe courtesy of Curtis Aikens

Pumpkin Soup

  • Total: 1 hr 45 min
  • Prep: 20 min
  • Cook: 1 hr 25 min
  • Yield: 6 servings
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Ingredients

1 pumpkin, top removed and inside scooped out

1/2 pound sugar pumpkin, cubed

4 tablespoons margarine, melted

Salt and pepper

1 cup chopped onion

1/2 cup chopped carrots

1/2 cup chopped celery

4 cups vegetable broth

1 cup tomatoes, diced

1/4 cup rice

Directions

  1. Coat the inside of the pumpkin with half the melted margarine, then sprinkle the inside with salt and pepper.
  2. Bake for 20 minutes at 400 degrees.
  3. In a saucepan, saute mixed vegetables in remaining margarine for about 5 minutes. Add broth and bring to a boil. Pour broth, vegetables and rice into the pumpkin. Return filled pumpkin to the oven with the lid on top and bake about 1 hour or until the pumpkin is tender, but not too soft.
  4. Place the whole pumpkin on the table and ladle soup into bowls.
  5. Tip: Spiced Pumpkin Seeds Toss dried pumpkin seeds melted butter, add 1/4 teaspoon cayenne, 1/2 teaspoon cumin, 1/2 teaspoon salt , add nuts, spread back on sheet and toast in 350 oven for 5-8 minutes, until toasted and fragrant.
  6. Tip: Bake your favorite pie in a pumpkin! Scoop out a pumpkin, use your favorite pie crust, your favorite filling, and bake as recommended in your favorite recipe, until crust is brown and filling is set

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