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Cheese Soup In A Pumpkin Shell
1 pumpkin (big enough to hold 6-10 servings of soup)
2 Tbsp. butter, melted
2 Tbsp. butter
1 large onion, chopped
2 large carrots, shredded
2 celery sticks, chopped
4 c. vegetable broth
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
3/4 c. light cream
1 c. cheddar or gruyere cheese, grated
1/3 c. dry white wine
2 Tbsp. parsley, minced
Preheat oven to 375 F. Butter a baking sheet. Prepare pumpkin: cut off the top, scoop out seeds, brush inside with 2 Tbsp melted butter. Replace top and place pumpkin on baking sheet. Bake 45 mins or until tender when pierced with a fork. The pumpkin should be a bit droopy but still hold its shape well. Meanwhile, melt 2 Tbsp butter in a big saucepan. Add onion, carrots, celery. Sauté until soft, about 10 mins. Add broth, garlic, salt, pepper, and nutmeg. Cover, and simmer 20 minutes. Cool slightly. Puree vegetable mixture in 2 or 3 batches in a blender or food processor. Put back in saucepan; stir in the cream. Reheat. Add cheese and wine, heat until cheese melts. Stir frequently after adding milk to avoid scorching. Place hot pumpkin on serving platter. Pour in soup. Sprinkle with parsley. Serves 6
A converted cannibal is one who, on Friday, eats only fishermen.
~Emily Lotney
Although the combination of chili peppers and oregano for seasoning has been traced to the ancient Aztecs, the present blend is said to be the invention of early Texans. Chili powder today is typically a blend of dried chilies, garlic powder, red peppers, oregano, and cumin.
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