Pumpkin tureen

4 Servings

Ingredients

Quantity Ingredient
7 ounces Pumpkin; 8 inch diameter
1 cup Onion; finely minced
2 slices Rye bread; diced
½ cup Swiss cheese; shredded, packed
2 teaspoons Dijon mustard
1½ cup Milk; lowfat or soy, o.k.
1½ cup Vegetable broth; stock, bouillon or water
1 teaspoon Salt
Black pepper; to taste
Cayenne; to taste
Nutmeg; to taste
Rye croutons; optional

Directions

Preheat oven to 350.

Prepare the pumpkin as though you were going to make a jack-o-lantern, but stop short of carving the face. (cut off the top; remove the seeds and stringy stuff.)

Place onion, bread, cheese, horseradish, and mustard inside the pumpkin.

Mix with your hands until well combined.

Add milk and broth (as much as will fit - you can adjust the amounts) along with the seasonings. Stir it up.

Line the pumpkin lid with a piece of foil, and place it on top. Fill the ungreased pumpkin in an ungreased baking pan.

Bake until the pumpkin is tender (about two hours). To test for tenderness, remove the lid, and gently stick a fork into the side. It should go in easily.

To serve: Scoop deeply to bring up some pumpkin pieces from the sides and bottom along with the soup. If desired, top with some crunchy rye croutons.

NOTES : no kettle necessary! This wonderful filling soup gets baked right inside the pumpkin, and the whole tureen can be brought to the table as an edible centerpiece. For the broth you can use homemade stock (p.3), vegetable bouillon, or canned vegetable broth. Water will work if you are brothless.

Recipe by: Mollie Katzen/The Enchanted Broccoli Forest Posted to MC-Recipe Digest V1 #822 by Lynn Cage <ltcage@...> on Oct 1, 1997

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