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Print this Recipe    Pumpkin 26

Soup in a Pumpkin
Yield: 8 servings

6 to 7 lb pumpkin
2 1/2 cup bread crumbs
2 cup onions, chopped
1/2 cup butter
1 1/2 cups cheese, mozzarella or Swiss, grated
2 quarts chicken stock
salt and pepper
1/2 tsp sage (or more)
1 cup heavy cream or half and half
parsley, chopped

Crush bread crumbs. Saute onions in butter until soft but not
browned. Stir crumbs into the hot onion mixture and cook slowly
for 3 minutes. Cut a top off pumpkin, scoop out seeds, rub inside
with soft butter. Turn the crumb mix into the pumpkin. Stir in
grated mozzarella or Swiss cheese and fill to within 2 inches of
top with hot chicken stock (about 2 qt). Season with salt, pepper
and sage.

Bake on a pizza pan in preheated 400 degree oven for about 1 1/2
hours or until pumpkin flesh can be flaked off with large cooking
fork. Do not overcook as pumpkin will collapse. Keep warm until
ready to serve. Just before serving, gently stir in hot cream or
half and half, and a handful of chopped fresh parsley. Check
seasoning, correct. Ladle soup into hot bowls, scraping off some
of the pumpkin flesh as you do. Get some of the flesh into each
bowl as you serve. Serves 8-10.


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