Mini Pumpkin Soup with Blue Cheese And Toasted Pumpkin Seed
Contributed by: Chris WebAdmin. of RecipesNow.com
- 8 mini pumpkins
- 1 cup thinly sliced onion
- 1 1/2 tablespoons unsalted butter
- 1 1/2 cups chicken stock
- 1 1/2 cups water
- 2 teaspoons vegetable oil
- 4 tablespoons blue cheese
Cut the top 1/4 off 4 pumpkins, reserving the lids. Cut the remaining 4 pumpkins in half. Reserve
seeds from 2 pumpkins.
Bake the pumkins, cut side down, on lightly oiled baking sheets in a preheated 350 degree
oven for 40 minutes or until they are tender. When they are cool enough to handle, scrape all the
pulp out of the halved pumpkins. Scrape most of the pulp out of the remaining pumpkins, leaving
just enough in each pumpkin so that it retains its shape.
In a skillet cook the onion in butter over low heat, stirring, until the onion is softened. Add
the pumpkin pulp, the chicken stock and the water and simmer the mixture for 20 minutes.
Puree the mixture in batches in a blender and transfer it to a saucepan. Stir in salt and pepper
to taste and water to thin the soup if necessary.
Reduce the oven heat to 250 degrees. In a bowl, toss the reserved seeds with the oil and salt
to taste and spread them out on an ungreased baking sheet. Bake the seeds in the middle of the
oven, stirring occasionally, for 1 hour to 1 1/2 hours or until they are golden and crisp.
Heat the soup and warm the hollowed out pumpkin shells in the oven. Arrange the shells in 4
soup plates, fill each shell with some of the soup and ladle some additional soup around each
shell. Sprinkle some crumbled blue cheese and toasted pumpkin seeds on top of each soup and
serve with the lid on top.