Pumpkin Soup in a Pumpkin Again

A Pumpkin Shell Holds This Soup Very Well

http://www.bellaonline.com/articles/art5460.asp

A hollow pumpkin shell makes the perfect tureen for Creamy Pumpkin Soup. A large pumpkin shell can hold enough soup for a festive fall family gathering or a Halloween party! For good balance, select a round fat pumpkin with a thick, hard skin. Look for one that's close to an ideal bowl shape with a sturdy base...one that easily stands on its own. First prepare the pumpkin shell. While it's baking make the soup.

To prepare the pumpkin shell soup tureen-
Wash the pumpkin with warm water and and pat it dry. Using a sharp knife, insert the tip and cut away a round section on top to form a lid. Scoop out the seeds and stringy mass with a large spoon.

Spray the pumpkin inside and out with a non-stick oil cooking spray. Lightly sprinkle the inside with salt. Spray a heavy baking sheet with cooking spray also. Place the pumpkin on the baking sheet. Place the lid aside of the pumpkin, cut side down.

Bake at 325° for 1 hour or slightly longer, depending on the size of the pumpkin. Bake until the inside of the pumpkin shell just begins to soften. The shell will be a deep orange color and have a shine from the cooking spray. Do not over bake. An over baked shell will not support the weight of the soup. Remove from oven. Very gently scoop out any remaining stringy areas you might have missed. Check the bottom of the the lid as well.

Creamy Pumpkin Soup

• 2 cups finely chopped onions
• 1/2 cup finely chopped celery
• 1/2 cup butter
• 3 cans chicken broth - 14 oz. each, regular or low-fat,
  or, about 6 cups of homemade chicken stock
• 2 cups pumpkin puree or 1 can of pumpkin (16 oz)
• 1 can evaporated milk - undiluted, regular or skim
• 1/4 cup grated parmesan + additional for topping
• 1 bay leaf
• 1/2 tsp. curry powder
• 1/4 tsp. ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. chili powder
• salt and pepper to taste

Preparation -
In a large saucepan or stockpot, very lightly saute onions and celery in 1/4 cup butter. Cook until onions begin to look translucent. Add broth, pumpkin, evaporated milk, parmesan, spices and bay leaf. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally. Add salt and pepper, if needed. Stir in remaining butter.

Pour hot soup into the prepared pumpkin shell. Top with grated parmesan cheese and chopped fresh chives if desired.