Dear Friends,
You could consider Pumpkin Soup. You would have to roast the pumpkin first, then make the soup. Search Pumpkin Soup Recipe to get several versions. I found one but my computer won't let me copy the address and print it in this email.
Here is the best Pumpkin Soup recipe sent to us by Julie in 1997:- One of my family's favorite fall dishes is Pumpkin Soup in a Pumpkin. The hard part can be finding appropriate pumpkins after Halloween. Cut a lid from and hollow out a pumpkin (8 to 10 pounds is a good size.) Inside the pumpkin, layer toasted bread (any kind of bread seems to work as long as it's good bread) with grated gruyere or other swiss cheese and sauteed chopped onion. I usually fill the pumpkin about 3/4 full. Sprinkle on a little nutmeg. Pour in scalded milk or cream, or half chicken broth and half milk or cream, to within an inch or so of the lid. Top with a bay leaf, and bake in the oven until the pumpkin is tender. It's safest to put it in a deep pan, just in case it springs a leak. Serve by scooping the pumpkin flesh with the filling and broth. I have also found that the tiny pumpkins often sold as decorations are outstandingly delicious! I steam them, cut lids, scoop out the seeds, and bake them with a ricotta custard or apple/raisin/sausage filling. Their flesh is creamier and more flavorful than pie pumpkin. Love, Julie via David in Ballarat To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
