Pumpkin Soup

It is one thing to make pumpkin soup, quite another to cook the soup inside the pumpkin!  One of our favorites.  Not only is it tasty and nutritious but also makes an attractive centerpiece.  Vegetables can be varied based on what is on hand.

1 Pie Pumpkin
4 tablespoons Butter – melted
1 cup Leeks – chopped
1/2 cup carrots – chopped
4 cup Beef Broth
1 cup Tomatoes – peeled, seeded and chopped
1/4 cup Cooked Rice
Fresh Ground Pepper
1 cup Sour Cream (optional)

Cut a lid from the pumpkin leaving the stem on as a handle. 
Clean out the pumpkin. 
Melt a tablespoon of butter and brush it on the pumpkin interior. 
Sprinkle with salt and pepper. 
Replace lid and place pumpkin in a large pan. 
Bake in a preheated oven at 425 degrees for 20 minutes.

Chop leeks and carrots in food processor. 
Sauté chopped vegetables in 2 tablespoons of butter until wilted, 5-10 minutes. 
Add broth and heat to boiling. 
Add tomatoes and season to taste. 
Place boiling broth and vegetable mixture in pumpkin; set aside any extra. 
Add cooked rice.
Cover and bake for 45-60 minutes, or until pumpkin is tender but not soft. 
Place on serving dish.

To serve
Ladle out the soup, scraping out a portion of pumpkin flesh with each serving. 
Garnish with sour cream if desired. 
Replenish pumpkin with extra broth vegetable mix.

Serves 6-8 people.

Derived from The Victory Garden Cookbook by Marian Morash.