Soup in a Pumpkin
This is a delicious pumpkin soup served in a unique soup bowl -- The Pumpkin!
Ingredients
- 1 pie pumpkin
- 4 T butter
- 1 c leeks or onions chopped
- ½ c carrots chopped
- 4 c beef broth
- 1 c tomatoes peeled and chopped
- ¼ c cooked rice
- fresh ground pepper
- salt
- sour cream
Instructions
Prepare pumpkin
- Cut a lid from the pumpkin leaving the stem on as a handle.
- Clean out pumpkin.
- Melt a tablespoon of butter and brush it on the pumpkin interior.
- Sprinkle with salt and pepper.
- Replace lid and place pumpkin on a sheet pan.
- Bake in a preheated oven at 400 degrees for 20 minutes.
Prepare soup
- Chop leeks/onions and carrots into bite size pieces.
- Sauté chopped vegetables in 2 tablespoons of butter until wilted, 5-10 minutes.
- Add broth and heat to boiling.
- Add tomatoes and season to taste.
- Heat to boiling.
- Once pumpkin has cooked for 20 minutes, remove from oven and place boiling broth and vegetable mixture in pumpkin leaving room for cooked rice; set aside any extra.
- Add cooked rice.
- Replace pumpkin lid and bake for 45-60 minutes, or until pumpkin is tender but not soft.
To Serve
- Ladle out the soup, scraping out a portion of pumpkin flesh with each serving.
- Dollop with sour cream if desired.
Notes
Derived from The Victory Garden Cookbook by Marian Morash.
Quantities and ingredients can vary based on preference. Add pork sausage or chicken for a heartier soup.