Pumpkin Soup in a Pumpkin
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1 medium to large pumpkin that sits upright unaided
4 tablespoons butter
1/2 cup finely chopped onion
1 fresh leak, minced
3 ribs of celery with leaves, minced
2 carrots peeled, minced
4 ounces of fresh mushrooms, minced
2 cups of canned pumpkin
2 cups of chicken broth
1 cup of half and half
1/2 cup of heavy cream
1/2 cup of orange juice
1 teaspoon salt
1 teaspoon white pepper
6 dashes Worcestershire sauce
red pepper sauce (optional)
1 cup of sour cream
1/2 cup of fresh chopped chives
Cut the top off your pumpkin and scoop out all the pulp and seeds. In your soup kettle, melt the butter. Add onions, leek, celery, carrots, and mushrooms, stir constantly until softened.
Stir in the pumpkin and the chicken broth and simmer, uncovered for about ten minutes. Transfer the contents to a blender or use a hand blender. Blend until smooth.
Turn contents back into the pan and stir in the half and half, the cream , sat, pepper, and the orange juice. Heat until almost boiling , then simmer, uncovered for about ten minutes. Pour the soup into the pumpkin shell.
Top with a dollop of sour cream, allow your guests to add the remainder of the sour cream as they choose. Garnish with chives and serve immediately.
Note:
Originally posted to Epicurious' "Gail's Recipe Forum" by Jodi.
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Waring Blender mbb518 Stainless Steel
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