Pumpkin Soup
Ingredients:
6 lbs Sugar Pumpkin
2-2/3 Cups Chicken Broth
1-1/3 Cups Heavy Cream
Salt and Pepper (to taste)
1-1/3 Dashes Ground Nutmeg
5-1/3 Cups Seasoned Croutons
Directions:
Cut the top off of the pumpkin and remove the seeds and strings. Carve out the
flesh
of the pumpkin until the shell is about 1/2 inch thick. Be careful not to make
any holes
in the skin as the pumpkin shell is the serving bowl. Steam the pumpkin flesh in
a
saucepan with an inch of water, over medium heat for 20 minutes. Remove from
heat,
drain and set aside to cool slightly.
In a saucepan over medium heat, cook the chicken broth until warm. Puree the
pumpkin
flesh and gradually stir into the pumpkin broth. Slowly bring the mixture to a
boil. Mix in the
cream then season with salt, pepper and nutmeg. Remove from heat.
Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin
cap.
Makes 8 Servings