Pumpkin in a Pumpkin Soup




My entire life I have used pumpkin from a can...until this year. Now that I have realized how easy it is to have fresh baked pumpkin there is no turning back.  You can chop a pumpkin into four or more large pieces or just bake it whole.  A few weeks ago I saw a photo of pumpkin soup cooked right inside the pumpkin.  It looked so fun, I just had to try it out. My opportunity came in my weekly farm share containing this beautiful Cinderella pumpkin. I took a deep breath and just went for it, fully expecting my first go to be a total bust. But it wasn't.  It was actually super easy and everyone loved it.  So now it's your turn to try it out.  The best thing about this recipe is everything is cooked in the pumpkin....that means no pot to clean!



Pumpkin in a Pumpkin Soup

 1 Cinderella Pumpkin
3 Leeks
2 cloves of garlic, minced
8 cups of chicken bone broth
1 c shreded Parmesan and Romano cheese blend
Salt and Pepper

Cut around the stem and place to the side...but don't throw it out, this will become your "lid".  Scoop out all the seeds and pulp. Place the pumpkin on a baking sheet with sides. Put leeks and garlic in the bottom of the pumpkin, along with salt and pepper to season. Fill your pumpkin with bone broth. Place lid back on the top.  Cook in oven at 375 for 1.5 hours or until the pumpkin is soft.  Remove the pumpkin from the oven.  Remove lid from the pumpkin. Carefully scrap the pumpkin into the broth, be mindful not to push too hard or you will rupture the pumpkin and leak out your soup. Ladle into bowls and top with the Parm/Romano cheese. Enjoy!





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