Here’s one of my Fall favorites. A yummy vegetable soup served in a real pumpkin bowl.
7-8lb pumpkin (sugar pumpkin if you can find one)
4Tb melted butter
Salt and freshly ground pepper
1 cup minced white portions of leeks (or onions)
1/2 cup minced carrots
1/2 cup minced celery
4 cups beef broth
1 cup peeled, seeded, and chopped tomatoes
1/4 cup rice
1 cup sour cream
3 Tb chives
Cut a lid from pumpkin (leaving the stem on as a handle). Clean it out and brush 2 tablespoons of melted butter inside. Then, sprinkle with salt and pepper. Replace lid and place pumpkin in a large pan and bake for 20 minutes at 400°.
While the “bowl” is baking, saute minced vegetables in 2 tablespoons butter for 5-10 minutes. Add broth; heat to boiling and add tomatoes. Season to taste. Then place rice, broth and vegetable mixture into the pumpkin, pop a bay leaf on top, and bake for 45-60 minutes until the pumpkin is tender.
To serve, ladle out the soup, scraping out a portion of pumpkin flesh with each serving (Yum!). Garnish with sour cream and chives if you like. ( Serves 6-8)
Celebrate the arrival of the Fall soup season, enjoy!