Pumpkin Soup in a Pumpkin

Pumpkin Soup in a Pumpkin http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,10193,5426,00.html?#key I’ve always liked soup with plenty of bits and bobs in it, and this one has its fair share. Once you’ve prepared the pumpkin, all there is to do is fill it up and pop it into the oven. Dish Details:

INGREDIENTS: 1 x 1.75-2.25kg pumpkin 15g butter salt and freshly ground black pepper 50g long-grained rice 2 shallots, finely chopped 2 cloves garlic, peeled and finely chopped 2 sprigs fresh thyme 1 sprig fresh rosemary 1 tbsp fresh parsley, finely chopped 600-900ml milk 25g Parmesan cheese, freshly grated crisp croutons to serve

PREPARATION: 1. Preheat the oven to 180C/350F/gas mark 4. 2. Using a sharp knife, cut a lid off the pumpkin. Scrape out the seeds and threads inside and discard. 3. Rub the butter around the inside of the pumpkin and season generously with salt and pepper. 4. Place rice, shallots and garlic in the pumpkin. Add the thyme, rosemary and parsley. 5. Bring the milk to the boil and pour enough into the pumpkin to almost fill it. 6. Cover with its lid, then wrap foil loosely around it, taking care not to spill the contents. Stand it in a roasting tin and bake for 1¾-2½ hours until the inside is tender. 7. If you can find them, fish out the herb twigs, then stir the Parmesan into the soup, taste and adjust the seasoning. As you serve the soup, scrape out some of the softened pumpkin with each spoonful. Pass croutons around separately. Exact cooking time depends on the size of the pumpkin, but if it seems to be almost done and you are not ready to eat, turn the oven down low to prevent the shell softening too much.

PREP/COOK INFORMATION: Prep time: 20 minutes Cook time: 2 hours 30 minutes Serves: 4