SC - Pumpkin Soup recipe

[kelsaborg]

In a message dated 5/2/00 2:09:15 AM Pacific Daylight Time, 
kelsaborg at yahoo.com writes:

> how do you make this???
>  Kelsa
>  
>  --- CBlackwill at aol.com wrote:
>  > Pumpkin soup baked in its own shell makes a nice
>  > Halloween first course 

Following is my version of Baked Pumpkin Soup

1 large pumpkin, cleaned of all seeds and strings
1 Spanish onion, fine dice (Vidalias work well, also)
1 Tblspn Butter
3 Tblspns Dark Brown Sugar
1 tsp nutmeg, freshly grated
1 clove garlic, peeled and minced
3 cups fresh chicken stock
2 oz butter, melted
2 oz bread flour
1 gt Heavy cream (35% butterfat)
1/4 cup parsley, fresh, chopped
salt and pepper to taste

Method:

1)  Using a parisienne scoop or a very sharp knife, cut away the flesh from 
the inside of the pumpkin, leaving about 1/4 inch around the interior wall.  
Dice pumpkin flesh and cook in lightly salted water until very tender.  Drain 
and set aside.

2)  In a stock pot,  melt the first quantity of butter and saute the onion 
and garlic until translucent, but not browned.  Add the stock, brown sugar, 
and nutmeg, and bring to the simmer.

3)  Meanwhile, melt the second quantity of butter in a small pan, and add the 
flour to make a roux.  Whip the roux into the simmering stock to thicken 
lightly.

4)  Add the cream, and stir to combine.  Continue to simmer gently.  
Meanwhile, puree the pumpkin flesh (I use a blender), adding a little of the 
soup base to thin if necessary.  Add this to the soup, and continue to 
simmer, adding salt and pepper to taste.

5)  While soup is simmering, preheat oven to 350 degrees F.  Pour soup into 
hollowed out pumpkin shell and place on baking sheet in center of oven.  
Place the top back on the pumpkin, and bake for 45 minutes, or until the 
shell just begins to soften.  If it softens too much, it may collapse, and 
you will have soup all over your oven, floor, and most likely, guests.

Remove the pumpkin to the table, sprinkle parsley over the top of the soup, 
and replace the lid.  Serve directly from the pumpkin, ladeling into nice 
bowls.  When the soup is gone, you may scrape the inside of the pumpkin and 
eat the, essentially, braised flesh.

This makes a fairly savory soup (the sugar adding color more than sweetness). 
 You may omit the onion and garlic, and increase the spices and sugar to make 
this a wonderful sweet soup, as well.

Balthazar of Blackmoor

5)  Sal

Words are Trains for moving past what really has no Name.